Pilar Valdes' Roast Tomatillo-Poblano Soup
- 4 poblano chiles
- 2 large or 4 small tomatillos, husks removed
- 4 medium shallots, unpeeled
- 6 large cloves garlic, unpeeled
- 1 jalapeño, halved lengthwise
- 3 tablespoons avocado or olive oil, divided, plus additional for serving (optional)
- Kosher salt and freshly ground black pepper
- 2 leeks, white and light green parts only, thinly sliced (about 2 1/2 cups)
- 2 (15.5-ounce) cans cannellini beans, beans drained (and unrinsed), divided; and aquafaba (bean liquid) from both cans, reserved
- 2 ½ cups water
- 1/2 cup (lightly packed) chopped cilantro (leaves and stems)
- 1 tablespoon freshly squeezed lime juice, plus wedges for serving
- 5 oz coconut yogurt
- 1 oz toasted pepitas
- 1 teaspoon coriander seeds, toasted and lightly crushed
- Preheat oven to 425 degrees.
- Place poblanos, tomatillos, shallots, garlic and half of the jalapeño on a rimmed baking pan and drizzle with 1 ½ tablespoons oil. Toss to coat thoroughly and season with ½ teaspoon salt and a few grinds of black pepper.
- Transfer to the preheated oven and roast until browned and caramelized, about 30 minutes, shaking the pan halfway through. Remove from the oven, being careful not to spill any of the juices released. When cool enough to handle, remove and discard peels from shallots and garlic.
- Remove and discard stems and seeds from poblano and jalapeño and tear chiles into large pieces. Set aside. Heat a large pot over medium-high heat.
- Add remaining 1 ½ tablespoons oil, swirl to coat, and add leeks.
- Season with salt and pepper and sauté, stirring occasionally, until softened and just beginning to turn translucent, about 4-5 minutes. Add 1 can of the cannellini beans and roasted peppers and aromatics, including any accumulated juices from the baking pan.
- Sauté, stirring, for 5 minutes.
- Add 2 ½ cups water and aquafaba. Bring to a boil and then reduce heat to maintain a brisk simmer.
- Cook, covered, 10 minutes, stirring occasionally, to allow flavors to marry.
- Transfer the contents of the pot to a blender, add cilantro, and blend the soup until smooth. (Take caution, contents will be hot.) Transfer back to pot. Add remaining 1 can cannellini beans. Return heat to low to heat through. Taste for seasoning. Season to taste with salt and pepper.
- Finely slice remaining jalapeño and toss with the coriander seed and toasted pepitas. To serve, transfer to individual bowls and top with coconut yogurt and garnish with the seed mixture, and a lime wedge on the side.
"This is one of Drew's favorite soups, and we make it often at the house. It's great all seasons, but is especially satisfying during the colder, winter months. There's just the right amount of heat, and lovely pops of brightness from both the tomatillos and the fresh cilantro. (You can feel free to cook dry beans from scratch, but we've found that canned beans work great, too!)" - Pilar Valdes