 The Whole World Loves Chicken Soup |
Poblano Chili Soup with Chicken and Corn
from The Whole World Loves Chicken Soup
Sopa de Elote
The Mexicans' beloved corn adds a cheerful color and texture to this first-course soup, but for a more coolly elegant result it can be eliminated. Poblano chilies are the subtle best for this soup, but if unavailable substitute the combination of green bell pepper and a little of any hot green chili pepper.
FOR THE SOUP
3 medium poblano chilies, or 2 green bell peppers and 1 jalapeno, or 2 long hot green chilies
4 tablespoons (1/2 stick) unsalted butter
1 small onion, finely minced
1 garlic clove, minced
4 tablespoons flour
3 cups chicken broth
1 cup diced cooked chicken white meat
1 1/2 cups fresh or frozen corn kernels
2/3 cup half-and-half
Salt and black pepper to taste
FOR THE GARNISH
Chopped fresh cilantro (coriander) or parsley
To peel either poblano chilies or green bell peppers, hold over flame of the burner with a long wood-handled fork or grill under the broiler, turning frequently until the skin in brown and blistered. Immediately wrap in foil or place in paper bag. Close tightly and let steam for 5 to 10 minutes. Skin will loosen and can be easily rubbed or stripped off. Discard seeds and white ribs. Puree peeled, roasted peppers with unpeeled hot green chili peppers in a blender of food processor, adding a little broth if needed. (If you have a hand blender, just cut up peppers, add then to soup, and puree.)
Melt butter in a 2-quart saucepan and sauté onion and garlic until wilted but not taking on color, about 5 minutes. Blend in flour with a whisk over low heat, then add pureed chilies and soup. Simmer, partly covered, for about 5 minutes.
Add chicken, corn, and half-and-half to hot soup. Cook 10 minutes or until corn is plump and tender. Adjust seasonings and serve immediately in warm cups or small bowls.
YEILD: 4 TO 6 SERVINGS
© 2001 by Mimi Sheraton
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