Broccoli And Poblano Soup Recipes

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.

ROASTED POBLANO BROCCOLI SOUP

Steps:

• Heat a large dutch oven or pot over medium-low heat. Add olive oil, onions, garlic and salt. Mix together, cover and cook for 30 minutes, stirring occasionally to make sure the onions aren't sticking to the bottom of the pot. Remove from heat when finished.
• While onions are cooking, preheat oven to 375 degrees F.
• Line a large baking sheet with aluminum foil. Place broccoli florets and whole peppers on the baking sheet. Roast for 20 minutes, stirring the broccoli halfway through cooking.
• Remove from oven and add broccoli to dutch oven. Place the peppers in a large bowl, cover and let sit for 5 minutes. Peel the skin off the peppers as much as you can, cut off the tops and discard the seeds and any big veins. Roughly chop and add to dutch oven.
• Add 4 cups of broth, turn on high and bring to a boil.
• Carefully transfer contents to a large blender (best to do this in 2 batches) and add cilantro and lime juice. Blend until smooth.
• Taste and season with more salt. It will need way more than you think.
• Serve with black pepper, cotija cheese, a dollop of plain greek yogurt or sour cream and croutons. Enjoy!

BROCCOLI AND POBLANO SOUP

Steps:

• Heat the drippings or oil in a medium saucepan over medium heat. Add the scallion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, cayenne, thyme, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
• Add the broccoli and Poblano pepper and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme stems and let cool at least 5 minutes. 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).
• Reheat the soup if necessary, and adjust the consistency with water and seasoning with salt and pepper as needed.
• Serve hot with a dollop of sour cream, some cilantro and a sprinkle of cayenne pepper.

COPYCAT PANERA® BROCCOLI CHEDDAR SOUP

Steps:

• Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.
• Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat. Continue to whisk and cook , adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
• Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes.
• Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.