Creamy Poblano Soup Recipes

CREAM OF POBLANO SOUP

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.

CREAMY POBLANO SOUP

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.

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.

CREAM OF POBLANO SOUP

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

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.

CAVANAGH'S CREAM OF POBLANO SOUP

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

Steps:

• In stock pot place chicken, bullion, carrots, celery and 10-12 cups water. Boil until chicken is done.
• While chicken is boiling blend the corn tortillas. Add flour, chili powder, cumin, coriander, salt, and pepper, blend until mix is consistency of corn meal. Set aside.
• Saute onion, poblanos, jalapeno, and garlic in some olive oil until onions are soft and clear.
• Saving the stock pot water, strain out the carrots and celery. Blend these with the sauteed ingredients.
• Melt butter in large sauce pan and whisk tortilla blend and a few cups of stock water. Stir for 3-4 minutes being careful not to let it scorch. Add to blended vegetables in a crock pot.
• Stir in remaining chicken stock and whisk until smooth. Add half-and-half.
• Shred chicken and add to crock pot.
• Warm in crock pot (do not let it boil) for at least two hours.
• Serve with cheese chips and sour cream.
• Leftovers freeze well.