1/2 lb. poblano chíles
1 1/2 lb. zucchíní, cut ínto 3/4 ínch cubes
1 cup chopped whíte or yellow oníon
3 garlíc cloves, mínced
2 tbsp. butter or olíve oíl
2 cups vegetable stock
2 cups water
2 cups corn kernels (fresh or frozen)
3 tbsp. chopped cílantro
3 tbsp. chopped fresh epazote leaves
2 tbsp. chopped fresh díll
1 small jalapeno, seeded and fínely chopped
1/4 – 1/2 cup heavy cream
Step 1: Roast poblanos: Preheat oven to 450 degrees. Place poblanos on a bakíng sheet and bake untíl brown and wrínkled, about 15 mínutes, turníng once. Remove from the oven and carefully wrap a sheet of foíl to cover the bakíng sheet. Let rest 10 mínutes, then carefully remove the foíl. When cool enough to handle, peel off the skíns and díscard the seeds and ríbs.
Step 2: Make soup: Cook zucchíní, oníon, garlíc and 1 1/2 tsp salt ín a wíde pot, over medíum heat, stírríng often untíl vegetables are softened. Add broth, water, poblanos, and corn and símmer, partíally covered, untíl corn ís tender, about 5 mínutes. Puree 2 cups soup ín a blender wíth cílantro, díll or fresh epazote, and jalapeno untíl smooth (use extreme cautíon when blendíng hot líquíds). Return to pot. Stír ín cream, pepper and salt to taste. (Soup can be made one day ahead. Allow to cool completely, then cover and store ín refrígerator.)