Poblano Carrot Cauliflower Soup Food

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.

POBLANO, CARROT & CAULIFLOWER SOUP

Steps:

• The poblanos can be prepared a day ahead to save time.
• Heat a skillet on medium, pour in the oil and cook the onion until soft, about 3 - 4 minutes.
• Add the garlic, tomato, oregano and thyme. Stir and cook until the mixture has nearly dried out, about 4 minutes.
• Add the carrot and stock; bring to a boil, cover, lower heat and simmer until the carrots are tender, 6 - 8 minutes.
• Add the cauliflower and roasted poblanos and season with salt & pepper.
• Cook about 4 more minutes until the cauliflower is tender.
• Stir in the cilantro and serve.

POBLANO, CARROT, AND CAULIFLOWER SOUP

Steps:

• 1. Roast the poblano chiles over a direct flame or under an oven broiler, turning frequently, until charred all over, about 8 to 10 minutes. If using a broiler, check often to see that they don't get too black or shriveled. Put the chiles in a plastic or paper bag and let steam 6 to 8 minutes. Rub off the skins. Remove and discard the stems and seeds. Rinse the chiles and pat dry with a paper towel. Cut into short 1/4-inch-thick strips. Set aside. 2. In a large pot, heat the oil over medium heat and cook the onion, stirring, until softened, 3 to 4 minutes. Add the tomato, garlic, oregano, and thyme. Cook, stirring, until the mixture is nearly dry, about 4 minutes. Add the broth and carrots. Bring to a boil, reduce heat to low, cover, and simmer until the carrots are tender, 6 to 8 minutes. Add the cauliflower, reserved poblano strips, salt, and pepper. Cook until the cauliflower is tender,about 4 minutes. Stir in the cilantro. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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.

LEMONY CARROT AND CAULIFLOWER SOUP

Steps:

• In a large, dry pot over medium heat, toast coriander seeds until fragrant and dark golden-brown, 2 to 3 minutes. Transfer to a mortar and pestle and coarsely crush.
• Return the pot to medium heat. Add the oil and heat until warm. Stir in onion; cook, stirring occasionally, until soft and lightly colored, 7 to 10 minutes. Stir in garlic and cook 1 minute.
• Add carrots, crushed coriander, salt and 6 cups water to the pot. Stir in the miso until it dissolves. Bring mixture to a simmer and cook, uncovered, 5 minutes. Stir in cauliflower and cook, covered, over medium-low heat until the vegetables are very tender, about 10 minutes.
• Remove the soup from the heat. Using an immersion blender, purée the soup until smooth. (Alternatively, you can let soup cool slightly then purée it in batches in a food processor or blender.) If necessary, return the puréed soup to the heat to warm through. Stir in the lemon zest and juice just before serving. Drizzle with oil and sprinkle with chile, sea salt and cilantro leaves.