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.
POBLANO CHICKEN CHEESE SOUP
Low-carb yet filling poblano cream soup with chicken. Make it spicy to your liking. Serve in soup bowls garnished with cilantro, a squeeze of fresh lime juice, and/or shredded cheese.
Provided by BracksFour
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 356.2 calories, Carbohydrate 6.1 g, Cholesterol 108 mg, Fat 25.5 g, Fiber 1.9 g, Protein 25.3 g, SaturatedFat 14.4 g, Sodium 658.2 mg, Sugar 2.3 g
CREAMY CORN AND POBLANO SOUP
This is another creamy corn dish that has no cream in it - in fact, it has no dairy at all. I simmer the corn cobs to make the stock. When the corn is sweet, so is the soup, and I love the contrast of the sweet, creamy potage against the spicy roasted peppers.
Provided by Martha Rose Shulman
Categories soups and stews, appetizer, side dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Take the corn off the cobs. You should have about 5 cups kernels. Set aside 1 cup of the kernels.
- Place the corn cobs in a large soup pot and add the water. Make sure they are covered or at least floating in the water; you can break them in half if they are very large. Bring to a boil, reduce the heat, partly cover and simmer 30 minutes. Season to taste with salt. Remove and discard the cobs. Line a strainer with cheesecloth and set it over a bowl. Strain the broth and measure out 5 cups. Freeze any leftover broth.
- Heat the oil over medium heat in a heavy soup pot and add the onion. Cook, stirring, until it is tender, about 5 minutes. Add the garlic and stir until fragrant, about 30 seconds, and then add the 4 cups of corn kernels and salt to taste. Cook, stirring often, for 4 to 5 minutes, until the corn is just tender. Add the corn broth and bring to a simmer. Cover and simmer for 30 minutes.
- Meanwhile roast the chilies, either directly over a gas flame or under a broiler, turning often until they are uniformly charred. Transfer to a plastic bag and seal, or transfer to a bowl and cover tightly. Allow the peppers to cool, then remove the charred skin, rinse and past dry. Remove the seeds and veins (I recommend that you wear plastic gloves for this) and cut in thin strips or dice.
- Steam the kernels set aside for the garnish for 5 minutes, until tender. Set aside.
- Working in batches, purée the soup in a blender, taking care to remove the insert from the top and cover tightly with a kitchen towel to avoid splashes. Return to the heat, taste and adjust salt, and heat through.
- Ladle the soup into bowls. Combine the steamed corn kernels and diced chilies and place a spoonful in the middle of each bowl of soup. Garnish with a sprinkling of cilantro or chives if desired, and serve.
Nutrition Facts : @context http, Calories 109, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 3 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 956 milligrams, Sugar 4 grams
CREAM OF POBLANO SOUP
A little bit spicy, creamy and green. This recipe was originally a modification of the Leek and Potato Soup recipe presented on Good Eats.
Provided by Bill Woodward
Categories Peppers
Time 50m
Yield 8-12 serving(s)
Number Of Ingredients 9
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.
CREAM OF POBLANO SOUP
Make and share this Cream of Poblano Soup recipe from Food.com.
Provided by Sandi From CA
Categories Mexican
Time 20m
Yield 5 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 421.4, Fat 29.4, SaturatedFat 18, Cholesterol 88.3, Sodium 294.9, Carbohydrate 30.9, Fiber 2.7, Sugar 5.5, Protein 12.7
CREAMY CAULIFLOWER POBLANO SOUP
Making soup is a snap when you start with pre-cooked vegetables. This flavorful lunch or dinner option takes less than a half hour, thanks to a few cups of steamed cauliflower (see our Meal Prep Steamed Vegetables recipe). An immersion blender eliminates the need to puree in batches, getting your meal on the table even faster.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 10
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.
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.
CREAMY POBLANO SOUP
Make and share this Creamy Poblano Soup recipe from Food.com.
Provided by Cindi F.
Categories Mexican
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the broiler. Arrange the poblanos on a sheet pan, then position 4-6 inches under the broiler; cook until charred on all sides, turning every few minutes, about 8-12 minutes total. Transfer the poblanos to a bowl, cover tightly with plastic wrap. Let steam for 10 minutes the peel, seed and chop the peppers. Discard the skin, stems and seeds. Set aside. (Can do this one day before).
- Add the ground beef to a large pot over medium-high heat. Cook stirring often, until the fat is rendered and the beef has begun to brown, about 8-10 minutes. Using a slotted spoon, remove and set aside, leaving the fat in the pan.
- Add the leeks and cook, stirring occasionally about 5 minutes until softened. Add the minced garlic.
- Add the chopped poblanos, corn, and oregano and continue to cook until the corn has cooked through, about 5 minutes. Add a little olive oil if mixture seems dry.
- Add the chicken stock and cream cheese and simmer until the cheese melts and the flavors meld, about 5 minutes more.
- Stir in the cream and the cooked ground beef.
- Season to taste with salt and pepper.
- Simmer until the soup is warmed through and serve at once.
- Top with shredded monteray jack cheese before serving.
- Refrigerate any leftovers.
Nutrition Facts : Calories 579.2, Fat 41.5, SaturatedFat 21.5, Cholesterol 148.1, Sodium 472.9, Carbohydrate 26.2, Fiber 3.8, Sugar 6.1, Protein 27.8
POBLANO CHILE PEPPER SOUP
This recipe uses roasted poblano chiles. They are fairly spicy and very flavorful.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h
Yield 5
Number Of Ingredients 7
Steps:
- Preheat oven to broil. Place poblano chile peppers on a cookie sheet and place in oven. Allow skin to blacken and blister, turning the chile peppers until all sides are done. (Note: Do not overcook.) When they are done, place them in a paper bag and seal. In about 15 to 20 minutes, take them out of the bag and peel the skin off each one under running water. Remove the stems and seeds.
- In a blender, combine the chile peppers, broth, salt and pepper to taste and nutmeg. Blend until smooth. In a small saucepan over medium heat, warm the milk and set aside. In another saucepan over medium heat, melt the butter or margarine, add the flour and stir well. Add the warmed milk and stir until well blended. Add the chile pepper mixture and mix well. Reduce heat to low and simmer for 30 minutes.
Nutrition Facts : Calories 143.1 calories, Carbohydrate 9.3 g, Cholesterol 7.8 mg, Fat 9.2 g, Fiber 2 g, Protein 6.3 g, SaturatedFat 2.6 g, Sodium 427 mg, Sugar 6.1 g
More about "cream of poblano pepper soup food"
JOANNA GAINES' CREAMY CHICKEN POBLANO SOUP RECIPE
From today.com
TRULUCK'S CREAM OF POBLANO SOUP RECIPE
From cdkitchen.com
10 BEST POBLANO PEPPER SOUP RECIPES | YUMMLY
From yummly.com
RESTAURANT-STYLE CHEESY POBLANO PEPPER SOUP
From glorioussouprecipes.com
CREAMY POBLANO PEPPER SOUP RECIPE | CDKITCHEN.COM
From cdkitchen.com
CREAMY POBLANO PEPPER SOUP - A SPICY PERSPECTIVE
From aspicyperspective.com
5/5 (23)Total Time 1 hrCategory SoupCalories 220 per serving
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and lay the poblano peppers on top. Roast the peppers in the oven for 15-20 minutes, until the waxing skin bubbles up over the surface of the poblanos.
- Meanwhile place a large saucepot over medium heat and add the butter, onions, garlic, cilantro, salt and cumin. Saute for 5-6 minutes. Then add the broth to the pot.
- Once the poblano peppers are out of the oven, carefully peel off the waxy exterior. Remove the stems and seeds and place the flesh of the peppers in the pot. Bring the soup to boil. Then lower the heat and simmer for 20 minutes.
- Shred or crumble the cheese and toss with the corn starch. Add it to the soup base and stir to melt the cheese. Then use an immersion blender to puree the soup until smooth and creamy. Salt and pepper to taste.
CREAMY ROASTED POBLANO PEPPER SOUP | FOOD ON FIFTH
From foodonfifth.com
Total Time 1 hr
ROASTED POBLANO AND CREAMY CORN SOUP - DINNER TONIGHT
From dinnertonight.tamu.edu
CREAM OF POBLANO SOUP RECIPE - FOOD.COM | RECIPE | CREAM OF …
From pinterest.ca
POBLANO PEPPER SOUP - COOKEATSHARE
From cookeatshare.com
ROASTED POBLANO SOUP - CHILI PEPPER MADNESS
From chilipeppermadness.com
CREAM OF POBLANO SOUP & FIRECRACKERS – HOW WE COOK
From howwecook.com
CREAM OF POBLANO SOUP RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
ROASTED POBLANO-CREAM SOUP RECIPE | BON APPéTIT
From bonappetit.com
CREAMY POBLANO PEPPER SOUP - THE BAKING FAIRY
From thebakingfairy.net
ROASTED POBLANO WHITE CHEDDAR SOUP - THE STAY AT HOME CHEF
From thestayathomechef.com
ROASTED POBLANO PEPPER WITH CREAM RECIPE | MEXICAN FOOD RECIPES
From mexicoinmykitchen.com
EASY MAKE AT HOME CREAM OF POBLANO SOUP RECIPE BY TEXAS …
From thetexasgourmet.com
CREAM OF POBLANO SOUP PACKS PUNCH WITH BIT OF PEPPER
From latimes.com
POBLANO PEPPER SOUP WITH CREAM : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CREAM OF POBLANO AND CORN SOUP - NIBBLES AND FEASTS
From nibblesandfeasts.com
CREAMY POBLANO SOUP - A TASTY EASY LOW CARB DISH
From hearthandvine.com
CREAMY CHICKEN POBLANO PEPPER SOUP - DINNER, THEN DESSERT
From dinnerthendessert.com
CREAMY ROASTED POBLANO PEPPER AND CHICKEN SOUP
From tablefortwoblog.com
CREAM OF POBLANO PEPPER SOUP - NUTRIOLI.COM
From nutrioli.com
ROASTED POBLANO SOUP | MEXICAN PLEASE
From mexicanplease.com
H-E-B SELECT INGREDIENTS CREAM OF POBLANO CONDENSED SOUP
From heb.com
2 HEB CREAM OF POBLANO SOUP RECIPES | JULY | RECIPE SELF
From recipeself.com
POBLANO SOUP (CREMA DE POBLANO) - HILDA'S KITCHEN BLOG
From hildaskitchenblog.com
ROASTED POBLANO PEPPER AND CORN SOUP | BREAD N SOUP
From breadnsoup.com
CREAMY POBLANO SOUP - PATI JINICH
From patijinich.com
AMAZING ROASTED POBLANO SOUP - MEXICAN APPETIZERS AND MORE!
From mexicanappetizersandmore.com
CREAMY POBLANO PEPPER SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
SEñOR FOODBLOG: CREAM OF POBLANO SOUP - GO FOOD
From gofoodfood.cc
EASY CREAMY CHICKEN POBLANO SOUP - THE FRESH COOKY
From thefreshcooky.com
CREAM OF POBLANO SOUP HEB - GO FOOD
From gofoodfood.cc
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love