Roasted Poblano Soup Recipes

ROASTED POBLANO SOUP - RECIPE

Steps:

• Set your oven to broil. Slice the poblano peppers in half lengthwise and place them on a lightly oiled baking sheet, skin sides up.
• Broil the poblanos about 15 minutes, until the skins char and blacken. They should puff up.
• Remove, cool slightly, then peel off the skins and discard them along with the seeds and stems.
• Rough chop the poblanos and set them aside.
• While the poblanos are roasting, heat a large pot to medium heat and add the olive oil.
• Add the onion, carrot and celery and cook them down about 5 minutes to soften.
• Add the chopped roasted poblano peppers, garlic, spinach, Cajun seasonings and salt and pepper. Cook another minute, stirring.
• Add the chicken stock and milk and bring to a quick boil. Reduce the heat and simmer about 30 minutes to let the flavors develop.
• Remove from heat and stir in the crema or sour cream until it is completely incorporated.
• Use a stick blender to blend the soup into a thin consistency, or transfer it to a food processor or blender in batches.
• Serve in bowls and garnish with chili oil, chili flakes, pepper slices and fresh chopped parsley.

ROASTED POBLANO SOUP

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.

POBLANO SOUP

Steps:

• Heat a grill or grill pan to medium-high heat. Grill the poblanos skin-side down until blistering, about 5 minutes. Remove from the heat and let cool slightly.
• While the poblanos are cooling, spray the grill pan with nonstick cooking spray and grill the Cotija cheese on all sides until browned, 2 to 3 minutes. Remove from the heat and let cool. Cube the cheese and reserve for garnish.
• Remove and discard the blistered skin from the poblanos. Dice 1 poblano and reserve for garnish. Roughly chop the remaining 2 poblanos.
• Melt 1 tablespoon of the butter in a medium saucepan over medium heat. Add the onions and the 2 chopped poblanos and cook, stirring occasionally, until tender, 5 to 10 minutes. Stir in the Jack cheese. Pour in the 1 quart chicken broth and bring to a rolling boil. Add the cilantro. Boil for 30 seconds and then remove from the heat. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch). Stir in the remaining 1 tablespoon butter.
• Make a cornstarch slurry by whisking together the cornstarch with 4 teaspoons cold water or chicken broth in a small bowl. Stir the slurry into the soup to thicken. Season with salt.
• Garnish with the pepitas, diced poblano and grilled Cotija cheese.

ROASTED CREAM OF POBLANO SOUP

Steps:

• 1. Place the peppers under the broiler until they begin to char, turn over and do the same to the other side. Remove to a paper bag and leave until cooled. Then peel the skins off, remove the stems and seeds, and cut into chunks. Place in the soup pot.
• 2. Add all the rest of the ingredients except the cream and the cheese. Simmer for 1 - 1 1/2 hours.
• 3. Remove the solids from the pot and place in a blender or food processor, and puree until smooth. Return to the soup pot and simmer for another 30 minutes.
• 4. Let sit covered until 30 minutes before eating, and stir in the cream, and heat gently. Serve the crumbed cotija on the side at the table.

CORN AND ROASTED POBLANO SOUP

Steps:

• Combine the milk, cumin seeds, bay leaves and rosemary in a medium saucepan. Place over low heat and bring nearly to a simmer. (Do not boil.) Remove from the heat and let sit 20 minutes to infuse.
• Heat the olive oil or butter in a large saucepan or stockpot over medium heat. Cook the onions with the salt until golden brown, 15 to 20 minutes. Add the garlic and ground cumin and cook, stirring frequently, 5 minutes. Then stir in the corn kernels and diced chilies and continue cooking over low heat 5 more minutes.
• Using your finest strainer, strain the infused herbal milk into the corn and chili mixture. Bring to a very slow simmer over low heat. Gently simmer 15 minutes.
• Pour one third of the soup into a food processor or blender and puree. Stir back into the soup pot. Serve hot with the chives as garnish.

POTATO POBLANO SOUP

Steps:

• In a heavy Dutch oven or stockpot, fry the bacon over moderate heat, stirring frequently, until it starts to brown. Toss in the onions, half of the diced Poblanos, the salt and pepper and cook until slightly golden, 5 to 7 minutes. Spoon out any excess fat. Stir in the garlic and cook briefly just to release the aroma, 1 to 2 minutes. Pour in the chicken stock, add the potatoes and bring to a boil. Reduce to a simmer and cook 20 minutes. Puree in a food processor or blender just until smooth, being careful not to over-process. Over-working will result in a gummy soup. Return to the pot, stir in the Crema, Creme Fraiche or sour cream and bring just to a boil. Stir in the remaining Poblanos for garnish. Sprinkle with grated Anejo, if desired, and serve hot.

ROASTED BUTTERNUT SQUASH AND POBLANO SOUP

Steps:

• Preheat oven to 400°F.
• Cut butternut squash in half, lengthwise and scoop out the seeds.
• Place cut sides down on a baking sheet with the poblano pepper. Roast for 30-40 minutes, or until squash is cooked through.
• Remove squash flesh (once it's cool enough to touch) and put it in medium-large pot.
• Remove the skin of the poblano (it looks a little plastic-y), tear the flesh into pieces/strips and drop in the pot.
• Add the stock/water and puree in a blender or using an immersion blender.
• Add cumin and pepper (black or white).
• Add lime juice.
• Cook over medium heat until it is reduced to a consistency that you like, stirring occasionally. If you add more water, it may be necessary to blend again.
• Serve with a dollop of sour cream and/or some chopped fresh cilantro.

ROASTED POBLANO AND CORN SOUP

Steps:

• Roast whole poblanos on grill or under broiler, until skin turns black and blisters.
• Place blackened chilies in covered dish or paper bag and allow to cool for 10 to 15 minutes.
• Peel and rinse the skins off the peppers.
• Slit lengthwise and remove the stems, seeds and ribs.
• Pat the chilies dry and then dice; set aside.
• Pour the milk and broth into a heavy saucepan.
• Toast the cumin seeds in a small dry frying pan, shaking the pan constantly until they are aromatic and begin to change color, about 4 minutes.
• Remove from the heat and immediately add to the milk.
• Add the chipotle chilies, adobo sauce, bay leaves and rosemary and place over low heat.
• Cover and bring to a gentle simmer; do not allow to boil.
• Remove from the heat and let stand, covered, for 20 minutes.
• Meanwhile, in a stockpot over medium heat, melt the butter with the olive oil.
• Add onions and salt; sauté, stirring, until the onions are soft and golden brown, 15 to 20 minutes.
• Reduce the heat to medium-low, add the garlic and ground cumin, and sauté, stirring constantly, until aromatic, about 5 minutes.
• Stir in the corn and poblano chilies, and continue cooking until the corn is lightly browned, about 5 minutes.
• Strain the milk mixture into the corn mixture.
• Bring to a gentle simmer and continue to simmer until the flavors have melded, about 15 minutes.
• Remove from the heat and let cool for a few minutes.
• Puree one-third of the soup.
• Return the puree to the stockpot, stirring well.
• Add cream and reheat over low heat, stirring gently.
• Taste and adjust the seasonings.
• Garnish with cilantro or green onions and serve.