Poblano Soup

At the Tacky Christmas Sweater Party we went to a few weeks ago, our host served a large spread of deliciousness along with some chili and some Poblano soup.  

Spicy + Soup = key to my heart.

So, I made it for dinner while we were at that oh so amazing cabin in the woods.

Here's the scoop...on the soup!  I'm so lame.

1 large onion
1 garlic clove
3-4 cans of chicken broth
1/2 a bundle of  cilantro
10 leaves ( or more) of chopped fresh mint
1/4 cup (or more) whipping cream (Devin and I went with half and half and it worked great)
1 1/2 pounds poblano chilies or hatch green chilies

Char chilies (if not bought roasted) over gas flame or in broiler until blackened on all
sides. Enclose in paper bag. Let stand 10 minutes to steam. Peel, seed
and chop chilies.

Sauté until onion and garlic until tender, about 5 minutes. Add chilies and
sauté 1 minute. Add stock and bring to boil. Reduce heat to
medium-low; simmer until chilies are tender, about 10 minutes.
Mix in cilantro and mint. Working in batches, puree soup in
blender. Return soup to pot. Mix in 1/4 cup cream.
Add more cream if soup is very spicy.

This soup goes great with a grilled cheese!  And wine.  Of course.