Roasted Cream Of Poblano Soup Recipes

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:

• 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 POBLANO WHITE CHEDDAR SOUP

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.

ROASTED POBLANO SOUP - RECIPE

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.

CREAMY CORN AND POBLANO SOUP

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.

ROASTED POBLANO SOUP

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.

POBLANO CHICKEN CHEESE SOUP

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.

POBLANO CHILE PEPPER SOUP

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.

ROASTED CREAM OF POBLANO SOUP

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.

CREAMY ROASTED POBLANO SOUP

Steps:

• 1. Add all of the ingredients in a blender and blend until smooth.
• 2. Pour contents into a medium pot and bring to a boil. Reduce the heat to medium and simmer for 15-20 minutes stirring occasionally.
• 3. Taste and adjust seasonings according to taste. Remove all seeds before blending the Poblano peppers by running them through cold water but only for a few seconds in order to maintain the charred flavor. Chicken bouillon gives this dish a distinct flavor. You can use salt instead but the flavor will be slightly different.

CORN AND ROASTED POBLANO SOUP

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.

ROASTED POBLANO-CREAM SOUP

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.)