Creamy Roasted Poblano Soup
- roasted poblano peppers, peeled and deseeded
- 1 can(s)
- media crema (found in the latin section of grocery stores)
- 1 c
- whole milk
- garlic cloves
- small white onion
- 1 Tbsp
- chicken bouillon (more or less according to taste)
Remove all seeds before blending the Poblano peppers by running them through cold water but only for a few seconds in order to maintain the charred flavor.
Chicken bouillon gives this dish a distinct flavor. You can use salt instead but the flavor will be slightly different.