Your Life A to Z Recipe: Tuesday, April 1st, 2014: Watercress Poblano Soup

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Watercress Poblano Soup with Ancho Cream

Serves 6


Ancho Cream:

  • 1 ancho chile
  • 1/4 cup heavy cream



  • 2 tablespoons unsalted butter
  • ½ cup chopped onion
  • ¼ cup chopped celery
  • Salt and pepper to taste
  • 1 teaspoon sugar
  • 3 tablespoons all-purpose flour
  • 4 cups low sodium chicken stock
  • 2 bunches (about 4 cups) watercress, washed and tough stems discarded
  • 1 poblano chile, roasted, seeded, peeled, and diced
  • 1 tablespoon fresh lemon juice
  • ½ cup heavy cream


Ancho Cream:  Open the chile and remove the stem and seeds.  Soak it in very hot water for about 30 minutes until soft.  Put the softened chile in a mini-processor and puree.  Press through a strainer;  you should have about 1 tablespoon of puree.  Whisk the puree into the cream and put the mixture into a plastic squeeze bottle.  Refrigerate for up to one week.

Soup:  In a large saucepan, melt the butter over medium heat and add the onion and celery.  Season with salt and pepper.  Cook until the onion is translucent, about 5 minutes.  Stir in the sugar and flour and cook, stirring for at least two minutes.  Gradually add the chicken stock and continue cooking until slightly thickened and it begins to boil.  Add the watercress and the poblano chile, lower heat and simmer for 5 minutes.  Remove from heat and cool slightly.  Purée the mixture in a blender, add lemon juice, and adjust seasoning.  Add cream, ladle into bowls and drizzle with ancho cream and serve immediately.  Or, chill the mixture in the refrigerator and serve it chilled, also drizzled with ancho cream.