ROASTED POBLANO WHITE CHEDDAR SOUP
Roasted Poblano White Cheddar Soup is total comfort food! The smokey warmth of poblano peppers mixes with sharp cheddar and the perfect spices in this creamy, flavorful soup that is worthy of a restaurant!
Provided by Rachel Farnsworth
Categories Soup
Time 1h15m
Number Of Ingredients 10
Steps:
- In a large saucepan, heat the olive oil over medium-high heat.
- Saute onions in oil for about 5 minutes until softened, stirring occasionally. Add in garlic and cumin and let toast for 1 minute.
- Pour in chicken broth and season with salt. Add in diced poblanos. Heat to a simmer.
- Pour in heavy cream. Use a stick blender to puree, or transfer to a blender to puree and return pureed soup to saucepan.
- In a small bowl, toss shredded cheese with cornstarch. Over medium heat stir cheese into the pureed soup until melted. Heat until cheese is completely melted and soup thickens slightly.
Nutrition Facts : Calories 277 kcal, Carbohydrate 9 g, Protein 12 g, Fat 21 g, SaturatedFat 11 g, Cholesterol 55 mg, Sodium 1000 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
ROASTED POBLANO SOUP
The key to this Roasted Poblano Soup is getting creative with the garnish. Crema, cilantro stems, and a dash of acidity will turn it into something otherworldly. So good!
Provided by Patrick Calhoun | Mexican Please
Categories Soup
Time 1h
Number Of Ingredients 14
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.
Nutrition Facts : Calories 292 kcal, ServingSize 1 serving
ROASTED POBLANO SOUP - RECIPE
A recipe for earthy poblano peppers, roasted and peeled, simmered with onion, celery, carrots and spinach with the perfect seasoning blend, then pureed for a wonderfully creamy soup. Break out the bowls!
Provided by Mike Hultquist
Categories Main Course
Time 55m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 194 kcal, Carbohydrate 20 g, Protein 7 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 17 mg, Sodium 290 mg, Fiber 4 g, Sugar 10 g, ServingSize 1 serving
POBLANO SOUP
Steps:
- Broil Poblano and jalapeno pepper until charred on both sides. When the peppers are cool enough to handle, peel off the charred skin, and set aside.
- Melt butter in a medium-sized pot.
- Add onion and garlic. Saute for a few minutes.
- Add flour and salt and stir for a few more minutes.
- Add broth and whisk to combine.
- Remove seeds from the peppers, then dice. Add to the pot, along with the potatoes. If you'd like some texture in your soup, leave one of the chopped poblanos to add after you puree the other peppers in the soup.
- Stir in jalapeno pickling liquid and bring to a boil. Turn heat to low, cover, and cook for 30 minutes.
- Use a hand-held immersion blender to puree the soup. Stir in the reserved chopped Poblano, and cream before serving.
Nutrition Facts : ServingSize 1 servings, Calories 363 kcal, Carbohydrate 36 g, Protein 12 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 49 mg, Sodium 989 mg, Fiber 6 g, Sugar 6 g
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.
ROASTED CREAM OF POBLANO SOUP
I was inspired by Lynnda Cloutier's Cream of Poblano Soup, but didn't want to use a slow cooker, and didn't have dill,so I fiddled around and this turned out! It 's mouth hot, but not burny, and we really thought the taste was lovely. If you like this recipe, see my website: http://mybestcookbook.wordpress.com
Provided by Sherry Peyton
Categories Cream Soups
Time 2h30m
Number Of Ingredients 9
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
Provided by Food Network
Categories appetizer
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 12
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.
CREAMY POBLANO SOUP
Creamy Poblano Soup recipe from Pati's Mexican Table Season 2, Episode 11 "Puebla: Food From a Colonial Jewel"
Provided by Pati Jinich
Categories Soup
Time 40m
Number Of Ingredients 10
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.
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.
ROASTED POBLANO-CREAM SOUP
Categories Soup/Stew Milk/Cream Dairy Herb Onion Pepper Vegetable Appetizer Sauté Lunch Mint Fall Winter Cilantro Parsley Simmer Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes to steam. Peel, seed and chop poblano chilies.
- Melt butter in heavy large pot over medium-high heat. Add onion and garlic; sauté until onion is tender, about 5 minutes. Add chilies and sauté 1 minute. Add stock and bring to boil. Reduce heat to medium-low; simmer until chilies are very tender, about 10 minutes. Mix in cilantro, parsley and mint. Working in batches, puree soup in blender. Return soup to pot. Mix in 1/4 cup cream. Season to taste with salt and pepper. Add more cream if soup is very spicy. (Can be made 1 day ahead. Chill uncovered until cold, then cover and chill. Bring to simmer before serving.)
CREAM OF POBLANO SOUP
Got this recipe from a friend. She says it's a hit at her house every time she makes it and it always gets rave reviews.
Provided by Lynnda Cloutier
Categories Cream Soups
Number Of Ingredients 11
Steps:
- 1. Mix the potatoes, chiles, onion, garlic, dill, and water in the slow cooker. Cover and cook on low for 6 to 8 hours, or until the potatoes are tender. About 30 minutes before serving, remove the potatoes and the chiles from the slow cooker with a slotted spoon, and place in a blender. Discard the remaining ingredients from the slow cooker and rinse out. Add the milk and sour cream to the blender with the potatoes and the chiles. Blend until smooth or desired consistency. Return the mixture to the slow cooker, add the chicken stock, cover and continue to cook on high for another 30 minutes or until the soup is hot. Serve in an individual bowl, sprinkle each with a little crumbled cotija and fresh sprigs of dill, and serve with fresh, hot bread. Makes 6 to 8 servings Recipe Notes The name of this recipe in the book is Crema De Chile Poblano. I changed the name so I could find it in my database. The author says: We first made this delicious soup at cooking school in Mexico. Poblano chiles have a unique, rich flavor that cannot be found in other chiles, which is why they are a favorite to many people in central Mexico. The original recipe called for roasted poblanos, which can take quite some time to prepare, but by making this recipe in the slow cooker, the skins of the chiles soften enough that you don't need to remove them, and they help the soup retain its rich green color. This did not look like the picture in the book. It looked more like it was processed in the food processor rather than the blender. That said, the flavor of this soup is fabulous. This is one recipe NOT TO BE MISSED. Terry says she uses the refrigerated potatoes, the partially cooked ones.If you use the refrigerated potatoes, you don't have to cook them as long as the regular potatoes. And she uses cilantro instead of dill. Also, you can use Greek feta cheese for the Mexican Cotija cheese. Terry Pogue
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- 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.
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- Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes to steam. Peel, seed and chop poblano chilies.
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- Roast Poblano chilies over a gas flame, turning frequently with tongs, until charred on all sides, about 5 minutes each. Place in a plastic bag, set aside to allow steaming for 10 minutes. Then, using your hands, rub and remove the pepper charred skin under running water*. Cut chilies open; remove stem, seeds and veins. Chop in strips and reserve. Save a few for garnish.
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- When potatoes have softened, transfer to a blender or food processor. Add Chile strips, cream and salt. Puree until smooth. Return soup to the saucepan and reheat to serving temperature, stirring. Serve and garnish with Poblano chile strips and cubed cheese.
- *Note: you may want to wear latex gloves or plastic bags on your hands as you work with the chilies to avoid inadvertently touching eyes later with pepper-coated fingers!
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