POBLANO CHILE PEPPER SOUP
This recipe uses roasted poblano chiles. They are fairly spicy and very flavorful.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h
Yield 5
Number Of Ingredients 7
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.
Nutrition Facts : Calories 143.1 calories, Carbohydrate 9.3 g, Cholesterol 7.8 mg, Fat 9.2 g, Fiber 2 g, Protein 6.3 g, SaturatedFat 2.6 g, Sodium 427 mg, Sugar 6.1 g
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
CREAMY POBLANO CHILE SOUP WITH CORN AND MUSHROOMS
Is it possible to have too many Poblano and Corn Soup recipes- not if they taste this good. From Williams Sonoma Mexican.
Provided by cookiedog
Categories Peppers
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a dutch oven, or other large pot over medium-low heat, heat the oil. Add the onion and saute until golden and soft, about 2 minutes. Add the garlic and cook for 1 minute longer. Raise the heat to medium and add 1 cup of the corn, half of the chiles, and 1 cup of the chicken stock. Bring to a simmer, stir in the oregano, and cook, uncovered, until the corn is tender, 10-15 minutes. Remove from the heat and let cool slightly.
- Ladle the corn mixture into a blender with 1/2 cup of the remaining chicken stock and process until smooth. Pass the mixture through a medium-mesh sieved back into the pot. Add the remaining stock and bring to a simmer over medium-low heat.
- While the soup is heating, in a frying pan over medium heat, melt the butter. Add the remaining poblano chiles, the remaining corn, and the mushrooms and stir well. Season to taste with sea salt and pepper and saute until the mushrooms release their liquid and then the liquid evaporates, about 8 minutes (this may take longer if you are using crimini).
- Add the mushroom mixture and the crema to the soup, stir well cover, and simmer for 10 minutes to blend the flavors. Taste and adjust the seasoning with sea salt and pepper.
- Ladle the soup into warmed bowls and garnish with the cheese. Serve at once.
Nutrition Facts : Calories 226.9, Fat 13, SaturatedFat 5.9, Cholesterol 28.6, Sodium 328.4, Carbohydrate 19.9, Fiber 2, Sugar 6.3, Protein 9.7
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CREAMY POBLANO SOUP - PATI JINICH
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3.8/5 (9)Category SoupCuisine MexicanTotal Time 40 mins
- 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.
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