Here’s a recipe in my future and hopefully yours. Suzen and I are visiting great friends, great culinary friends, for Thanksgiving. My job is to find recipes for Monday-Thursday, not just Thanksgiving.
On Wednesday I posted a book review for Texas on the Table by Terry Thompson-Anderson. This soup recipe and the picture literally screamed out at me. This robust soup would be an excellent side for Thanksgiving Day. Or, what about the Friday after, when you are still stuffed but start to get just a tad hungry? This soup will satisfy.
If we could live anywhere beside New York City, we would be in Santa Fe feasting on one chile/chili dish after another. The hearty, earthy flavor of poblanos is something that words cannot appropriately describe. But one bite of poblano — in any format from raw to smoked — and you’ll either recognize an old friend or be introduced to a flavor that you will forever crave.
Suzen and I will certainly be enjoying this soon. And you? There’s actually no need to wait for Thanksgiving. The weather forecast calls for snow this weekend. This soup, some warm homemade bread, and a fireplace are all you need for a weekend feast.
Chilled Yellow Squash and Poblano Chile Soup with Lime and Chile Crema
Yield: serves 4 to 6
For the soup:
- 3 tablespoons Texas extra-virgin I olive oil
- 1 sweet Texas 1015 onion, chopped
- 2 garlic cloves, minced
- 4 cups yellow squash, about1 ½ pounds, sliced
- 2 poblano chiles, blistered, peeled, seeded, and roughly chopped
- 1 cup chicken stock, preferably homemade
- 1 cup buttermilk
- 1 tablespoon cilantro
Kosher salt and freshly ground black pepper
For the Lime and Chile Crema:
- ½ cup Mexican crema fresca
- 1 teaspoon ground cumin
- ½ teaspoon lime zest
- 2 teaspoons freshly squeezed lime juice
- 1 teaspoon Cholula Hot Sauce
- ¼ teaspoon kosher salt
To make the soup, heat the olive oil in a heavy-bottomed 4-quart saucepan over medium- high heat. When the oil is hot, add the onion and garlic. Cook, stirring often, until onion is wilted and transparent but not browned, about 5 minutes. Reduce heat to medium and add the squash and poblano chiles; cover and cook until squash is very wilted, about 10 minutes. Transfer to a high-speed blender and puree, adding the chicken stock a little at a time. Add the buttermilk and cilantro to the blender and puree until very smooth. Season to taste with salt and pepper. Refrigerate until well chilled before serving.
Make the lime and chile crema. Combine all ingredients in a medium bowl and whisk until smooth and well blended. Refrigerate, tightly covered, until chilled before serving.
To serve, spoon chilled soup into individual soup plates. Spoon a dollop of the lime and chile crema in the center of each bowl and serve.
Source: Texas on the Table by Terry Thompson-Anderson