* – from Gourmet Magazine
- 1 1/2 pounds fresh poblano chiles (8 large)
- 1/2 teaspoon coriander seeds
- 1 whole clove or 1/8 teaspoon ground cloves
- 4 whole allspice or 1/8 teaspoon ground allspice
- 1/4 cup mild olive oil
- 1 medium white onion, chopped (1 cup)
- 4 large garlic cloves, chopped
- 1/2 cup coarsely chopped cilantro
- 3 to 4 cups reduced-sodium chicken broth
- 1 cup heavy cream
- Roast chiles:
- Roast chiles on their sides on racks of gas burners, 1 or 2 per burner, on medium-high (or on rack of a broiler pan about 2 inches from heat), turning with tongs, until skins are blackened all over, 4 to 8 minutes. Transfer to a large bowl, then cover and let stand 20 minutes. Peel chiles, then stem, seed, devein, and coarsely chop.
- Make soup:
- Heat spices in oil in a large heavy saucepan over medium-low heat, stirring, until fragrant and oil begins to simmer, 1 to 2 minutes. Add onion and garlic and cook, stirring, until softened, 5 to 7 minutes. Add roasted chiles and 1 1/2 teaspoons salt and cook, stirring, 1 minute.
- Purée chile mixture with cilantro and 3 cups broth (total) in 2 or 3 batches in a blender until smooth (use caution when blending hot liquids), about 2 minutes per batch.
- Return mixture to cleaned saucepan and add cream. Bring to a simmer, adding more broth to thin if necessary, and season with salt.