Sopa De Aguacate Chiles Poblanos Y Queso Recipes

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.

CREAMY POBLANO SOUP

Steps:

• Place a large soup pot over medium heat; add oil and butter. Once the butter melts and begins to sizzle, add the onion and cook, stirring occasionally, until the onion has completely softened, and the edges have begun to brown, about 10 to 12 minutes.
• Add the poblano chiles, stir and let them cook for 3 to 4 minutes. Make some room in the middle of the pot, and add the corn, sprinkle the salt and pepper and cook for another 3 to 4 minutes.
• Pour in the chicken broth, let it come to a simmer and cook for 5 more minutes, so that the flavors have had the chance to really blend.
• Reduce the heat to low, wait for about a minute, and gently pour in the milk. Heat the soup through, for about 6 to 8 minutes, and serve. If you make it ahead of time, and want to reheat it, do so over low-medium heat.

SOPA DE AGUACATE, CHILES POBLANOS Y QUESO

Steps:

• Asa las verduras colocándolas en una charola para hornear, rocía con aceite de oliva y sazona con sal y pimienta. Enciende el horno a 450°F y asa las verduras durante 10 a 15 minutos. Cuando listas saca del horno y procede a asar los chiles poblanos en la estufa, pela, limpia y corta en julianas. Para preparar la sopa vierte la leche fresca de coco en una cacerola y calienta a fuego lento. Vierte la leche caliente y los pedazos de aguacate en la licuadora. Mezcla bien hasta obtener una consistencia suave. Sirve la sopa en un tazón y acompaña de julianas de chile poblano, calabacitas y champiñones asados, las tiras de tortilla frita y agrega el queso monterrey con chiles picantes y un toque de queso crema desmenuzado KRAFT Shredded Pepper Jack Cheese with a TOUCH OF PHILADELPHIA.
• Consejos: Se sugiere asar las verduras con un día de antelación para ahorrar tiempo. Esta sopa se debe servir inmediatamente para obtener mejores resultados. Puedes colocar en el centro de la mesa los acompañantes de la sopa para permitir que tus invitados a aderecen su sopa según prefieran.