This creamy soup was described as a marriage between French cooking (leek and crème fraîche) and Tex-Mex flavors (poblano and cilantro). I think this soup tastes like our favorite tacos in bowl…. with a more sophisticated presentation. 🙂 I love the poblano chile flavor- one of my favorite ingredients. I always save my Parmesan cheese rinds tightly wrapped in the freezer, perfect to use to flavor sauces and soups like this one. This recipe was adapted from a Food and Wine “staff favorite” recipe, contributed by Danika Boyle. We ate it hot with popovers on the side. It would be just as delicious served cold.
Yield: 6 to 8 servings
- 1/4 cup extra-virgin olive oil
- 1 large leek, white and tender green parts only, thinly sliced
- 1 large poblano—cored, seeded and thinly sliced
- 5 medium zucchini (2 1/4 pounds), cut into 1-inch rounds
- 3 large garlic cloves, thinly sliced
- Kosher salt
- Freshly ground pepper
- 1 quart chicken stock
- 1 small Parmesan cheese rind (optional)
- One 6-ounce bunch cilantro, stemmed and coarsely chopped, plus whole leaves for garnish
- 1 cup (8 oz) crème fraîche
- In a large pot, heat the olive oil until shimmering. Add the leek and poblano and cook over moderate heat, stirring, until softened, about 8 minutes. Add the zucchini and garlic, season with salt and pepper and cook, stirring occasionally, until crisp-tender, 5 to 6 minutes. Add the chicken stock and Parmesan rind and bring to a boil. Simmer over moderate heat until the zucchini is very tender and no longer bright green, about 15 minutes. Discard the Parmesan rind and add the chopped cilantro.
- Puree the soup with an immersion blender until very smooth. When finished, whisk in the crème fraîche and reheat gently if necessary. Season the soup with salt and pepper and ladle into bowls. Garnish the soup with cilantro leaves and serve.