Poblano Cream Soup

• 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

1. Roast chiles on their sides on racks of gas burners, 1 or 2 per burner, on medium-high (or on rack of a broiler pan about 2 inches from heat), turning with tongs, until skins are blackened all over, 4 to 8 minutes. Transfer to a large bowl, then cover and let stand 20 minutes. Peel chiles, then stem, seed, devein, and coarsely chop.
2. Heat spices in oil in a large heavy saucepan over medium-low heat, stirring, until fragrant and oil begins to simmer, 1 to 2 minutes. Add onion and garlic and cook, stirring, until softened, 5 to 7 minutes. Add roasted chiles and 1 1/2 teaspoons salt and cook, stirring, 1 minute.
3. Puree chile mixture with cilantro and 3 cups broth (total) in 2 or 3 batches in a blender until smooth (use caution when blending hot liquids), about 2 minutes per batch.
4. Return mixture to cleaned saucepan and add cream. Bring to a simmer, adding more broth to thin if necessary, and season with salt.

fresh poblano chiles, coriander seeds, ground cloves, allspice, olive oil, white onion, garlic, cilantro, chicken broth, heavy cream

Taken from www.epicurious.com/recipes/food/views/poblano-cream-soup-240971 (may not work)