Cream Of Poblano Soup Recipes

CREAM OF POBLANO SOUP

Steps:

• 1. Cut three tortillas into ninths, place in a food processor and chop until fine. Add flour, chili powder, cumin, salt and pepper. Blend to the consistence of cornmeal.
• 2. Place oil in stockpot over medium-high heat. Add onion, poblano pepper and garlic. Saute until onion is clear. Add butter and let it melt.
• 3. Add tortilla-flour mixture to the pan and mix to form a roux. Cook 4-5 minutes, stirring with a wire whisk. Do not let mixture burn. While stirring, slowly add stock, scraping down sides and bottom often. Add half and half. Bring to a slow simmer and cook 7-10 minutes. Do not let soup come to a hard boil.
• 4. Turn off heat and let cool. Add chicken before serving. Top each serving with shredded cheese and tortilla strips.

POBLANO CHICKEN CHEESE SOUP

Steps:

• Roast poblano peppers over open flame on a gas stove or grill until all sides are charred, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
• Combine chicken broth, cream cheese, Cheddar and Monterey Jack cheeses, and salsa verde in a blender. Blend until smooth.
• Peel the cooled poblano peppers and remove seeds. Finely chop peppers in a food processor.
• Melt butter in a skillet over medium heat. Add onion, garlic, and cumin. Cook and stir until slightly browned, 3 to 5 minutes. Add poblanos and saute for 2 to 3 minutes. Add chicken and saute for 2 minutes more.
• Pour cheese mixture into a stockpot over low heat. Add the chicken mixture and bring to a simmer. Cook until heated through, at least 10 minutes. Season with salt and pepper.

CAVANAGH'S CREAM OF POBLANO SOUP

Steps:

• Cut 3 tortillas into ninths, place in food processor and chop until fine. Add flour, chili powder, cumin, salt and pepper. Blend to the consistency of cornmeal.
• Place oil in stockpot over medium-high heat. Add onion, poblano pepper and garlic. Saute until onion is clear.
• Add butter and let melt.
• Add tortilla-flour mixture to the pan and mix to form a roux. Cook 4-5 minutes, stirring with a wire whip. Do not let mixture burn.
• While stirring, slowly add stock, scraping down sides and bottom often.
• Add half and half. Bring to a slow simmer and cook 7-10 minutes. Do not let soup come to a hard boil.
• Turn off heat and let cool.
• Add chicken before serving. Top each serving with shredded cheese and tortilla strips.

CREAM OF POBLANO SOUP

Steps:

• Cut three tortillas into ninths; place in food processor and chop until fine.
• Add flour,chili powder, cumin, salt, and pepper; blend to the consistency of cornmeal.
• Place oil in stockpot over medium high heat; add onion, 1/2 cup poblano pepper, and garlic and sauté until the onion is transparent.
• Add butter and let it melt.
• Add tortilla-flour mixture to the pan and mix to form a roux.
• Cook 4-5 minutes stirring constantly with a whisk- do not let mixture burn.
• While stirring, slowly add broth, scraping down sides and bottom often.
• Add half and half, bring to a slow simmer and cook 7-10 minutes.
• Do not let soup come to a hard boil.
• Turn off heat and let cool a bit.
• Add chicken before serving.
• Top each serving with shredded cheese, diced poblano pepper and tortillas strips.

CREAM OF POBLANO SOUP

Steps:

• Chop the onion and poblanos into small pieces.
• In a 6-quart saucepan over medium heat, heat the olive oil. Add the onions and poblanos and a heavy pinch of salt and sweat for 10 minutes. Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low and simmer until the potatoes are soft, approximately 30 minutes.
• Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the half-and-half, buttermilk, salt and pepper.

CREAMY CAULIFLOWER POBLANO SOUP

Steps:

• Heat the butter in a medium saucepan over medium heat. Once melted, add the garlic and cook until fragrant, 30 seconds. Add the peppers and onions and cook, stirring often, until totally softened, about 8 minutes. Stir in the coriander and cumin and cook until fragrant, 1 minute. Add the cauliflower, milk, 3 cups water and 1 teaspoon salt and bring to a simmer. Simmer until the cauliflower is very soft, about 8 minutes. The milk might curdle or separate, but don't worry- it will smooth out once you puree it.
• Let cool slightly, then transfer to a blender and puree in batches until completely smooth. Alternatively, use an immersion blender to puree. Return the soup to the pot and adjust the thickness to the desired consistency with water and season to taste. Serve topped with sour cream and chips with hot sauce and limes on the side.

CREAM OF POBLANO SOUP

Steps:

• Combine chiles in a blender with 1 can of milk and chicken stock powder.
• Season to taste with white pepper.
• Melt butter in a casserole over low heat; add cornstarch and cook, stirring constantly.
• Add the remaining can of milk, squash and corn.
• Bring to a boil and simmer, stirring constantly, about 4 minutes or until corn and squash are tender.
• Sprinkle with grated cheese.

CREAM OF POBLANO SOUP

Steps:

• 1. Mix the potatoes, chiles, onion, garlic, dill, and water in the slow cooker. Cover and cook on low for 6 to 8 hours, or until the potatoes are tender. About 30 minutes before serving, remove the potatoes and the chiles from the slow cooker with a slotted spoon, and place in a blender. Discard the remaining ingredients from the slow cooker and rinse out. Add the milk and sour cream to the blender with the potatoes and the chiles. Blend until smooth or desired consistency. Return the mixture to the slow cooker, add the chicken stock, cover and continue to cook on high for another 30 minutes or until the soup is hot. Serve in an individual bowl, sprinkle each with a little crumbled cotija and fresh sprigs of dill, and serve with fresh, hot bread. Makes 6 to 8 servings Recipe Notes The name of this recipe in the book is Crema De Chile Poblano. I changed the name so I could find it in my database. The author says: We first made this delicious soup at cooking school in Mexico. Poblano chiles have a unique, rich flavor that cannot be found in other chiles, which is why they are a favorite to many people in central Mexico. The original recipe called for roasted poblanos, which can take quite some time to prepare, but by making this recipe in the slow cooker, the skins of the chiles soften enough that you don't need to remove them, and they help the soup retain its rich green color. This did not look like the picture in the book. It looked more like it was processed in the food processor rather than the blender. That said, the flavor of this soup is fabulous. This is one recipe NOT TO BE MISSED. Terry says she uses the refrigerated potatoes, the partially cooked ones.If you use the refrigerated potatoes, you don't have to cook them as long as the regular potatoes. And she uses cilantro instead of dill. Also, you can use Greek feta cheese for the Mexican Cotija cheese. Terry Pogue