Name: Poblano Cream Soup
Cook time: 50 min
Total time: 1 hr
Yield: Makes about 32 hors d'oeuvre servings
Ingredients: 1 1/2 pounds fresh poblano chiles (8 large); 1/2 teaspoon coriander seeds; 1 whole clove or 1/8 teaspoon ground cloves; 4 whole allspice or 1/8 teaspoon ground allspice; 1/4 cup mild olive oil; 1 medium white onion, chopped (1 cup); 4 large garlic cloves, chopped; 1/2 cup coarsely chopped cilantro; 3 to 4 cups reduced-sodium chicken broth; 1 cup heavy cream; Equipment: heatproof shot glasses or espresso cups

This soup, served hot in a shot glass, is wonderfully warming, and the spicy heat from the chiles will wake up your taste buds. It's a great way to kick-start some festive conversation.

Cooks' note:

Soup can be blended and cream added (but not heated) 1 day ahead and chilled, covered. Thin with broth and season with salt when reheating if necessary.

Recipe notes

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