Poblano Vichyssoise Huitlacoche CrÈme FraÎche and Toasted Hazelnuts

Name: Poblano Vichyssoise Huitlacoche CrÈme FraÎche and Toasted Hazelnuts
Cuisine: Mexico
Ingredients: 3 tablespoons unsalted butter; 1 yellow onion, thinly sliced; 2 large leeks, white and tender green parts, thinly sliced; 2 poblano chiles, charred, peeled, stemmed, and seeded; 3 cloves garlic, thinly sliced; 3 Sprigs of fresh thyme; 3 medium-large Yukon Gold potatoes (½ pound/225 g) peeled and cut into quarters (see Note); 3 quarts (2.8 L) chicken stock; ½ cup (120 ml) heavy cream; 1 cup (240 ml) crème fraîche, preferably Bellwether Farms; ¼ cup (40 g) canned huitlacoches, strained; Pinch of kosher salt; Pinch of kosher salt; 1 teaspoon of thinly sliced chives, optional; ½ cup (55 g) hazelnuts, toasted and roughly chopped, for garnish

Preparation info

Makes
6 to 8
Servings

Difficulty
Easy

Appears in

Convivir

By Rogelio Garcia

Published 2024

About

In this Mexican-inspired version of a French classic, the addition of poblano chiles gives the soup a touch of heat. As with traditional vichyssoise, this creamy soup is delicious served hot or cold.

Ingredients

For the vichyssoise

3 tablespoons unsalted butter
1 yellow onion, thinly sliced
2 large

Americas
Europe
Mexico
France
Soup
Gluten-free

Method

To make the vichyssoise, in a large pot, combine the butter, onion, leeks, poblanos, garlic, and thyme sprigs over medium heat. Sweat the vegetables in the melted butter, stirring occasionally, for 20 minutes, or until the vegetables have softened. Watch closely to make sure the vegetables and butter do not turn brown.

Add the potatoes, stock, cream, and 1 cup (