Recipes from Mexico :: Mexican Soups and Stews
1 poblano pepper
2 Tbsp. (1/4 stick) butter
1/4 med. onion, finely chopped
1 clove garlic
1 1/2 tsp. cornstarch
1 c. milk
1/2 c. whipping cream
1 sprig fresh epazote (see note)
1/4 c. fresh corn kernels
1/4 tsp. salt
1/4 c. queso fresco cheese, crumbled (see note)
1 Tbsp. chopped fresh cilantro leaves
Place pepper directly on a stove burner and char skin on every side until blackened. Place pepper in a paper bag, seal and let stand for 20 mins. Remove pepper from bag and peel off the charred skin under running water. Remove stem, seeds and veins. Slice pepper into thin strips and set aside.
In a med. saucepan, melt butter over low heat. Add onion and garlic and cook until onion is transparent but not browned, about 4 mins.
Remove from heat. Stir in cornstarch. Slowly add milk and cream, stirring constantly until smooth. Return to med. heat.
Add half of the roasted pepper strips (for a spicier soup, add more), along with the epazote, corn and salt. Gently simmer over med. heat for 15 mins., stirring occasionally.
Pour soup into a food processor or blender. Process until smooth.
Ladle hot soup into bowls. Garnish with crumbled cheese and cilantro.
NOTE: Epazote is a wild herb that tastes somewhat like fresh coriander. Queso fresco is a soft, mild cheese with a crumbly texture. Both ingredients are sold at Mexican grocery stores.
