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
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 ZUCCHINI SOUP
Warm up with a bowl of spicy zucchini soup made with the delicious caramelized flavor of oven roasted poblano chiles. It's an explosion of flavor for your tastebuds.
Provided by Christian Guzman
Categories Soup
Time 45m
Number Of Ingredients 10
Steps:
- Set oven to broil (usually about 550℉) and allow to preheat. Slice poblano chiles in half, remove stems, seeds and membranes. Spray baking sheet with a light coating of cooking spray. Place poblano halves with skin side up on baking sheet, along with the whole jalapeno. Broil close to heating element 10-20 minutes until skin is blackened.
- While the poblanos are cooking, begin preparing the rest of the vegetables as instructed. Place in a pan and cover with water. Cook on medium high heat until tender, about 10-15 minutes.
- Remove charred chiles from oven and place into a tightly covered bowl. Allow to cool in the bowl about 10-15 minutes, or until cool enough to handle. Placing them in an airtight container like this will allow them to "sweat", making them easier to peel.
- Using fingers, gently peel and rub off the charred outer skin of the poblano chiles. It should also be easy to remove the peel, stem and seeds from the jalapeno as well.
- Place the peeled chiles in the blender. Drain the zucchini and onion then place them in the blender. Add salt, garlic powder and pepper to blender along with ONE CUP of chicken broth. Process until smooth.
- Pour blender mixture into pan and add remaining chicken broth. Stir well. Heat on medium until heated through. Add half n half and continue heating for about three minutes more. Serve immediately.
Nutrition Facts : Calories 76 kcal, Carbohydrate 9 g, Protein 3 g, Fat 4 g, SaturatedFat 2 g, Sodium 634 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
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.
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
ROASTED BUTTERNUT SQUASH AND POBLANO SOUP
My mom and I came up with this soup one afternoon when we realized that we still had some butternut squash left from earlier in the week. The poblano gives a very subtle heat. Everyone I know loves it. Even my fiance, who doesn't even like soup! I am not positive about the amounts of water/stock...it sort of depends what consistency you like. I like it fairly thick - probably more like a bisque than a true soup.
Provided by Athena484
Categories Vegetable
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- Cut butternut squash in half, lengthwise and scoop out the seeds.
- Place cut sides down on a baking sheet with the poblano pepper. Roast for 30-40 minutes, or until squash is cooked through.
- Remove squash flesh (once it's cool enough to touch) and put it in medium-large pot.
- Remove the skin of the poblano (it looks a little plastic-y), tear the flesh into pieces/strips and drop in the pot.
- Add the stock/water and puree in a blender or using an immersion blender.
- Add cumin and pepper (black or white).
- Add lime juice.
- Cook over medium heat until it is reduced to a consistency that you like, stirring occasionally. If you add more water, it may be necessary to blend again.
- Serve with a dollop of sour cream and/or some chopped fresh cilantro.
Nutrition Facts : Calories 142, Fat 0.6, SaturatedFat 0.1, Sodium 13.4, Carbohydrate 36.2, Fiber 6.6, Sugar 6.4, Protein 3.4
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