The poblano chile sauce I was working on to go with a tomatillo chicken idea morphed into soup. It was too good on its own to be just a decorative stripe across the plate.
Broil the poblanos until their skin blisters on all sides. This helps to intensify the flavor and also makes removing the waxy skin easier. Then purée chiles with chicken stock. Homemade stock will add volumes of flavor, but canned will do in a pinch. Next, sauté wild mushrooms (woodears, chanterelles, and enoki) with butter and olive oil until cooked. And sprinkle cilantro over the top to finish.
Poblano chiles have a surprisingly seductive flavor: smokey and sweet with just enough heat that you crave another spoonful of endorphin rush. If I ever own a restaurant this will definitely be on the menu or at least at the next family gathering.
Question: do you know what a dried poblano is called?!?!?!
Poblano Chile Soup with Wild Mushrooms Serves 4
8 Poblano chiles
4-5 cups chicken stock (homemade will add more flavor!)
1/4 cup cream
Salt, freshly ground pepper Wild mushrooms: woodears, chantarelles, enoki, etc.
8 leaves of cilantro, chiffonaded
Stem chiles and place them on a baking sheet. Broil on all sides until skin blisters. Remove and let cool in a brown paper bag. Peel skin off of chiles. Purée poblano flesh in a food processor (no seeds, just flesh) until smooth. Add in chicken stock little by little until desired consistency (thick, but not too thick! Like heavy cream) Heat soup on medium high, skim off any light green foam that rises to the top. Before serving whisk in cream. Season with salt. Sauté wild mushrooms in a nonstick skillet on medium high heat with a little butter and olive oil. Season with salt and pepper. Serve soup in cups with wild mushrooms on top and garnish with cilantro.