ROASTED POBLANO SOUP
The key to this Roasted Poblano Soup is getting creative with the garnish. Crema, cilantro stems, and a dash of acidity will turn it into something otherworldly. So good!
Provided by Patrick Calhoun | Mexican Please
Categories Soup
Time 1h
Number Of Ingredients 14
Steps:
- Rinse the poblanos and roast them in the oven at 400F. Give them a flip after 15 minutes. They'll be mostly roasted in another 10-15 minutes, so 25-30 minutes total roasting time in the oven.
- Add 3 tablespoons butter to a saucepan on medium heat. Roughly chop an onion and add it to the saucepan, cooking for 5-7 minutes or until softened. Mince 4 garlic cloves and add to the onion, cooking for a minute or so.
- Add 3 tablespoons flour to the onion mixture and combine well. Add 4 cups of stock along with 2 teaspoons Mexican oregano (optional), a pinch of cumin (optional), 1/2 teaspoon salt, and freshly cracked black pepper. Stir well. Simmer for 7-8 minutes.
- Once the poblano peppers have cooled a bit, pull off as much skin as you can but don't worry about getting rid of all of it. Then de-stem and de-seed the poblanos. Roughly chop the poblano pieces and add them to the saucepan.
- Cook until everything is at a uniform temp and then combine the mixture in a blender. Be sure to use caution when blending hot liquids -- I usually just hold a paper towel over any openings just in case you get a geyser.
- Return mixture to the saucepan and simmer for 5-10 minutes. Salt to taste. I added another 1/4 teaspoon of salt but keep in mind the salt level will depend on which stock you use.
- Serve immediately but don't forget to garnish! I used Crema, finely chopped cilantro stems, freshly ground pepper, and a couple dashes of Valentina hot sauce.
- The acidity of the hot sauce pairs well with the poblanos so feel free to re-garnish once you make your way through the top layer. Other options for acidity: lemon/lime juice or vinegars.
- Store leftovers in an airtight container in the fridge.
Nutrition Facts : Calories 292 kcal, ServingSize 1 serving
ROASTED POBLANO SOUP WITH POTATOES AND CHEDDAR
This creamy roasted poblano soup will warm you right up on a cold day! With smoky roasted poblano peppers, potatoes, and white cheddar, it has vibrant and bold flavors.
Provided by Denise Bustard
Categories Soup
Time 50m
Number Of Ingredients 12
Steps:
- Turn on the oven broiler.
- Arrange the poblanos on a baking sheet, and broil, taking care not to burn, and turning frequently. The peppers are ready when they are blistered and charred on all sides.
- Remove from the oven, place in a large bowl, and cover with plastic wrap. Steam for 10 minutes.
- Remove seeds, and do your best to peel skin from poblanos.
- Heat oil in a large pot over medium heat.
- Add the onion, and cook until translucent, 5-7 minutes.
- Add the garlic and cook for one minute until fragrant.
- Add the poblano peppers, carrots, celery, potatoes, chicken stock and salt.
- Cook for 15-20 minutes or until potatoes are tender.
- Using an immersion blender, puree the soup until creamy and smooth.
- Stir in the cheddar and milk, stirring until cheese has completely melted and incorporated into the soup.
Nutrition Facts : ServingSize 1 /6 batch, Calories 283 kcal, Carbohydrate 33 g, Protein 16 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 295 mg, Fiber 4 g, Sugar 9 g
ROASTED PEPPER POTATO SOUP
I really enjoy potato soup, and this rich creamy version is different than most I've tried. I like its lemon and cilantro flavors, but you can adjust the ingredients to best suit your family's taste buds. --Hollie Powell of St. Louis, Missouri
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onions in oil until tender. Stir in the roasted peppers, chiles, cumin, salt and coriander. Cook and stir for 2 minutes. Stir in potatoes and broth; bring to a boil. , Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in cilantro and lemon juice. Cool slightly. In a blender, process the cream cheese and half the soup until smooth. Return all to pan and heat through.
Nutrition Facts : Calories 204 calories, Fat 9g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 1154mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 4g fiber), Protein 6g protein.
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