3 to 4 poblano or pasilla
or hot hatch chili peppers (or a combination thereof) 1 Tbsp. butter 2 cloves garlic,
minced ½ small onion,
chopped ¼ c. chicken broth 1 c. heavy cream ½ tsp. cumin ½ tsp. salt ¼ tsp. white
pepper ½ to ¾ c. sour
Start by roasting
the peppers: Put them directly over the flame of a gas burner, rotating until
all the skin is charred, then place them in a covered bowl for 15 minutes,
letting the peppers sweat off the charred skin a bit; after 15 minutes, peel
off the skin and loosely chop the peppers, discarding the seeds (unless you
want hotter sauce).
Melt the butter in
a saucepan over medium heat and add the onion and garlic, cooking until they
are translucent; add the chicken broth and cream and bring to a boil; then add
the chopped peppers and let boil and reduce for 6 minutes.
Poor the pepper
mixture into a blender and liquify; season with the cumin, salt, and white pepper
and ½ cup sour cream; blend all to combine; add more sour cream and/or salt to
taste and blend.
Use as enchilada sauce
(esp. with chicken enchiladas).
2 Tbsp. EVVO 1 medium yellow
onion, finely chopped ½ tsp. kosher salt ½ tsp. ground
white pepper 1 c. stemmed and
sliced shiitake mushrooms (two 4oz cans, drained, would work) 4 c. chicken broth 2 Tbsp. unseasoned
rice vinegar 1 Tbsp. reduced-sodium
soy sauce ½ to 1 Tbsp. hot
sauce (add this to taste) 1 Tbsp. tahini 2 tsp. grated
(fresh) ginger 2 eggs 1 cup packed baby
spinach, chopped Toasted sesame oil
(for serving) Crispy wonton
strips (optional, for serving)
Heat oil in large
pot over medium heat; add onion, salt, and white pepper; cook, stirring
occasionally, until onion is translucent and lightly browned (4 to 5 minutes);
add mushrooms and cook another 2 to 3 minutes.
Stir in broth,
vinegar, soy sauce, tahini, and ginger; bring to a boil over high heat, then
reduce to medium low heat.
together in a small bowl; holding a fork to the edge of the bowl, gently pour
the eggs through the tines into the soup, stirring constantly in a circular whirlpool
motion (soup will be creamy with small fleck of egg scattered throughout);
simmer until just heated through, about 1 to 2 minutes.
Stir in spinach
until wilted, then remove from heat.
Divide soup into
serving bowls; drizzle a little toasted sesame oil over each serving, and serve
with crispy wonton strips if desired.