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 may even add an additional poblano chile next time! 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 with a fresh sourdough baguette and then again with hot popovers on the side. This soup 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 (maybe 2 next time?)
- 5 medium zucchini (2 1/4 pounds), cut into 1-inch rounds
- 3 large garlic cloves, thinly sliced
- Kosher salt
- freshly ground black 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 puréed, 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.