VINCENT PRICE SOPA POBLANO - POBLANO CHILE SOUP
This recipe is adapted from one in Vincent and Mary Price's "A Treasury of Great Recipes." Although it appears amongst those from the Rivoli Restaurant in Mexico City, it doesn't appear to be from the restaurant itself. "This hearty soup, a sort of Mexican minestrone, is made with both [corn and chiles], as you might expect, but it is the unexpected ingredients that make it so good." Let me tell you... this soup is OUTSTANDING. I've made a lot of soups, and this is one of my favorites. I'll be making it often in years to come!
Provided by Julesong
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, heat the oil, then add the pork and sauté over medium heat, stirring frequently, until browned, about 7 minutes.
- Add the chopped onion, corn, poblano chile, zucchini, tomato puree, and the chicken stock.
- Simmer until vegetables are tender, about 20 minutes.
- Add the avocado and Parmesan cheese, stir to incorporate, then season with salt to taste, and garnish with cilantro springs and serve immediately.
Nutrition Facts : Calories 322.3, Fat 17.8, SaturatedFat 4, Cholesterol 29.4, Sodium 464.6, Carbohydrate 25.8, Fiber 5.3, Sugar 8.6, Protein 17.8
CREAMY POBLANO CHILE SOUP WITH CORN AND MUSHROOMS
Is it possible to have too many Poblano and Corn Soup recipes- not if they taste this good. From Williams Sonoma Mexican.
Provided by cookiedog
Categories Peppers
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a dutch oven, or other large pot over medium-low heat, heat the oil. Add the onion and saute until golden and soft, about 2 minutes. Add the garlic and cook for 1 minute longer. Raise the heat to medium and add 1 cup of the corn, half of the chiles, and 1 cup of the chicken stock. Bring to a simmer, stir in the oregano, and cook, uncovered, until the corn is tender, 10-15 minutes. Remove from the heat and let cool slightly.
- Ladle the corn mixture into a blender with 1/2 cup of the remaining chicken stock and process until smooth. Pass the mixture through a medium-mesh sieved back into the pot. Add the remaining stock and bring to a simmer over medium-low heat.
- While the soup is heating, in a frying pan over medium heat, melt the butter. Add the remaining poblano chiles, the remaining corn, and the mushrooms and stir well. Season to taste with sea salt and pepper and saute until the mushrooms release their liquid and then the liquid evaporates, about 8 minutes (this may take longer if you are using crimini).
- Add the mushroom mixture and the crema to the soup, stir well cover, and simmer for 10 minutes to blend the flavors. Taste and adjust the seasoning with sea salt and pepper.
- Ladle the soup into warmed bowls and garnish with the cheese. Serve at once.
Nutrition Facts : Calories 226.9, Fat 13, SaturatedFat 5.9, Cholesterol 28.6, Sodium 328.4, Carbohydrate 19.9, Fiber 2, Sugar 6.3, Protein 9.7
VINCENT PRICE CAESAR SALAD
Mr. Price's "Treasury of Great Recipes" is a wonderful cookbook that I'm privileged to have on my shelf! The style of recipe format is rather different from what we're used to these days, so I'm translating for a more modern audience. Posted by request. Times do not include overnight chilling, but do include chilling for the lettuce.
Provided by Julesong
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Night before serving (or 8 hours before): crush the garlic and add into the olive oil, then chill overnight in glass container in refrigerator.
- About an hour before serving: tear the leaves from the lettuce, wash well, and dry thoroughly (a salad spinner works well); chill in refrigerator.
- When ready to make salad: strain and remove the garlic from the infused chilled olive oil.
- Trim the crusts from the stale bread, cut into cubes, and brown them by sautéing over medium heat in 1/4 cup of the garlic-infused olive oil, turning them to brown on all sides; drain on paper towels and set aside.
- Pour the remaining infused oil into a jar and add the cayenne, Tabasco, sugar, and anchovies (which Mr Vincent says are optional, but you shouldn't try to make real Caesar dressing without them), cover with lid, and shake well to mix.
- Break the chilled lettuce leaves into pieces and place in a large bowl; sprinkle the lettuce with the pepper and salt, then pour the olive oil mixture over and mix to thoroughly coat the leaves.
- Put water in a pot and bring to a full boil, then take the egg and boil it for 1 minute; remove, crack the shell, and drop it into the salad.
- Sprinkle the lemon juice over the egg in the salad and then gently stir the egg into the leaves- it will come to have a creamy appearance.
- Presentation: when ready to serve the salad, sprinkle the Parmesan cheese over it and then the croutons, then toss lightly to mix and serve immediately.
- Great with garlic bread!
CREAM OF POBLANO SOUP
Poblano peppers are a mild Mexican pepper and this soup showcases them beautifully! This is a delicious, rich soup that will transport you to old Mexico! Originally published in a 1995 newspaper food section, from Cavanaugh's Restaurant in Webster, Texas.
Provided by Leslie in Texas
Categories Peppers
Time 55m
Yield 8 serving(s)
Number Of Ingredients 15
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.
CAVANAGH'S CREAM OF POBLANO SOUP
This recipe appeared in the Houston Chronicle years ago and was submitted by a local restaurant, Cavanagh's, in Webster, Texas (a suburb of Houston).
Provided by DailyInspiration
Categories < 60 Mins
Time 50m
Yield 8 serving(s)
Number Of Ingredients 15
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.
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