Sopa Cremosa de Brócoli con Poblano

Roast the poblano chile directly over an open flame or under a broiler until the skin is blistered and charred. Place the roasted poblano chile in a plastic bag or covered bowl for 10 minutes to steam, then peel off the skin, remove the stem and seeds, and roughly chop.

Chop the white onion and finely mince the garlic cloves.

In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the chopped white onion and sauté until translucent, about 5 minutes.