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Roasted Poblano and Garlic Soup with Pumpernickel Croutons
This surprisingly mellow soup give you a hit of roasted chili
flavor and an elegant khaki green color, perfect for when you want to rush the
onset of summer. The crunch of pumpernickel croutons helps bring everything
back down to earth.
Makes 4 servings
Ingredients:
Soup:
4 fresh poblano peppers
2 tablespoons olive oil, divided
3 tablespoons butter
1 small white onion, peeled and roughly chopped
2 stalks celery, roughly chopped
1 carrot, peeled and roughly chopped
30 cloves garlic, peeled
1 bunch scallions, greens only, roughly chopped
2 teaspoons cumin seeds, toasted and ground
2 teaspoons coriander seeds, toasted and ground
3 cups water or chicken stock
1 cup heavy cream
salt and freshly ground black pepper, to taste
2 teaspoons chopped parsley leaves
Pumpernickel croutons:
Makes about 2 cups
4 slices pumpernickel bread, cut into 1/2 inch cubes
1 tablespoon olive oil
1 tablespoon paprika
2 cloves garlic, peeled and minced
Preparation:
Turn on broiler to high.
Rub the peppers with 1 tablespoon of the oil and place on a baking sheet. Broil
for 10 to 15 minutes, turning, until the peppers start to blacken and blister.
Transfer the peppers to a large bowl and cover with plastic wrap. Let cool, and
change the oven setting to bake, at 450°F.
In a 4 quart saucepan, heat the remaining tablespoon olive oil and the butter
over medium high heat. Add the onion, celery, carrot, garlic, and scallions.
Cook, stirring, for 4 to 6 minutes, or until the vegetables begin to brown. Add
the cumin and coriander, and cook for 1 minute more.
Add the water (or stock) and heavy cream, bring to boil, and reduce heat to low.
Simmer for 45 minutes.
Meanwhile, once the poblanos are cool enough to handle, use your hands to slip
off the skins, then pull off the stem and remove the core and seeds. Roughly
chop the peppers and add them to the soup while it simmers.
Toss the crouton ingredients in a mixing bowl. Place on a baking sheet. Bake for
7 to 8 minutes or until browned, watching carefully to avoid burning them.
remove immediately and let cool.
Purée the soup using an immersion blender or in batches in a food processor or
blender. Season liberally with salt and pepper, garnish with pumpernickel
croutons and parsley, and serve.
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