Creamy Roasted Poblano Soup
- 4-5 poblano peppers – roasted, peeled and seeded
- 3 tbsp butter
- 1/2 sweet yellow onion, rough chopped
- 2 garlic cloves, rough chopped
- 3 cups chicken or vegetable stock or water (I used water)
- 1 cup milk or cream
- salt and pepper
- shredded sharp cheddar or Crema Mexicana
This is so easy. I had frozen, roasted poblano chiles, so all I had to do was thaw, skin and seed them. But if you have fresh chiles, heat them under the broiler for 5 minutes (watch carefully and turn as needed) until the skins are blackened on all sides. Cool and then slip off the skins. Slice open and use the knife to remove seeds and ribs (usually just by scraping with the knife). Rough chop.
In a saucepan, heat butter and add chopped onions. Saute until they are translucent, add chopped garlic and heat through before adding the chiles. Stir for a moment until everything is coated in butter. Remove from heat and add to blender, along with water or stock. Blend until smooth and creamy.
Add back to saucepan, along with milk, and bring to a very low boil, stirring constantly, reduce heat to low. Add salt and pepper to taste and let simmer for 8-10 minutes. Just before serving add the juice of 1/2 lime (more to taste). Garnish each bowl with cilantro and cheese.
2 thoughts on “Creamy Roasted Poblano Soup”
This sounds wonderful, and I have all the stuff. Pasilla peppers, very like poblanos, here in the east you take what you can get.
I got an immersion hand blender a while back to make milkshakes, but ti seems perfect for this soup. Thanks for working with
Cole to help all us Jackals!!
I use these peppers to do a stuffed pepper dish from Julia child, mix 8 oz or so Feta, 3/4 cup sour cream, beat 2 egg yolks, tobasco and worchestershire sauce, bake at 450 for 20 minutes or until brown and puffed up.How simple is that?!
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Yum! I also love to stuff jalapeno peppers and wrap in bacon, then broil.
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