Crema de poblano – creamy poblano and sweetcorn soup

Ingredients for 4 portions

• 4Poblano peppers
• 2 tbspButter
• ½Yellow onion, chopped
• 1 cloveGarlic, chopped
• 300 gSweetcorn, fresh, frozen or drained
• ≈ 250 mlWater
• 1 cubeChicken stock
• 750 mlMilk
• 120 mlMexican crema
• to tasteSalt
• to tasteBlack pepper

Method

1. Char the poblanos directly over a gas flame or in a hot, dry frying pan, turning them until the skin is blackened all over.
2. Put the peppers in a plastic bag and leave them to sweat for 10 minutes so the skin comes away easily.
3. Meanwhile, melt the butter in a saucepan over a medium heat and soften the onion and garlic for 4 minutes. Add the sweetcorn and cook for 3 minutes more.
4. Peel the peppers, remove the seeds and veins and chop roughly.
5. Blend the poblanos with half the sweetcorn and onion, the water, stock cube and milk until completely smooth.
6. Pour the soup into the pan with the rest of the sweetcorn, season with salt and pepper and simmer over a low heat for 10 minutes, stirring now and then.
7. Stir in the crema and heat through without boiling. Serve hot.

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