Cavanaughs Cream Of Poblano Soup Recipes

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POBLANO SOUP



Poblano Soup image

Provided by Christy Vega

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

3 poblano chiles, halved lengthwise and seeded
Nonstick cooking spray
One 8-ounce block Cotija cheese
2 tablespoons unsalted butter
1/4 white onion, chopped
2 ounces Monterey jack cheese, shredded
1 quart chicken broth, preferably organic, plus 4 teaspoons for the slurry (optional)
1 bunch fresh cilantro, stems removed and discarded
4 teaspoons cornstarch
Kosher salt
2 ounces roasted pepitas

Steps:

  • Heat a grill or grill pan to medium-high heat. Grill the poblanos skin-side down until blistering, about 5 minutes. Remove from the heat and let cool slightly.
  • While the poblanos are cooling, spray the grill pan with nonstick cooking spray and grill the Cotija cheese on all sides until browned, 2 to 3 minutes. Remove from the heat and let cool. Cube the cheese and reserve for garnish.
  • Remove and discard the blistered skin from the poblanos. Dice 1 poblano and reserve for garnish. Roughly chop the remaining 2 poblanos.
  • Melt 1 tablespoon of the butter in a medium saucepan over medium heat. Add the onions and the 2 chopped poblanos and cook, stirring occasionally, until tender, 5 to 10 minutes. Stir in the Jack cheese. Pour in the 1 quart chicken broth and bring to a rolling boil. Add the cilantro. Boil for 30 seconds and then remove from the heat. 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 per batch). Stir in the remaining 1 tablespoon butter.
  • Make a cornstarch slurry by whisking together the cornstarch with 4 teaspoons cold water or chicken broth in a small bowl. Stir the slurry into the soup to thicken. Season with salt.
  • Garnish with the pepitas, diced poblano and grilled Cotija cheese.

CAVANAGH'S CREAM OF POBLANO SOUP



Cavanagh's Cream of Poblano Soup image

This recipe appeared in the Houston Chronicle years ago and was submitted by a local restaurant, Cavanagh's, in Webster, Texas (a suburb of Houston).

Provided by DailyInspiration

Categories     < 60 Mins

Time 50m

Yield 8 serving(s)

Number Of Ingredients 15

3 corn tortillas, more for garnish
2 tablespoons flour
1/2 teaspoon chili powder
1 teaspoon cumin, ground
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons canola oil
1/2 cup onion, finely diced
1/2 cup poblano pepper, finely diced
1/2 teaspoon garlic, chopped
2 tablespoons butter
3 cups chicken stock
1/2 cup half-and-half
1/2 cup cooked chicken, chopped
1/2 cup monterey jack cheese, shredded

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.

CREAM OF POBLANO SOUP



Cream of Poblano Soup image

Poblano peppers are a mild Mexican pepper and this soup showcases them beautifully! This is a delicious, rich soup that will transport you to old Mexico! Originally published in a 1995 newspaper food section, from Cavanaugh's Restaurant in Webster, Texas.

Provided by Leslie in Texas

Categories     Peppers

Time 55m

Yield 8 serving(s)

Number Of Ingredients 15

3 (6 inch) corn tortillas, plus more for garnish
2 tablespoons flour
1/2 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons vegetable oil
1/2 cup finely diced onion
1/2 cup finely diced poblano pepper, plus more for garnish
1/2 teaspoon minced garlic
2 tablespoons butter
3 cups chicken broth
1/2 cup half-and-half
2 ounces cooked chicken, chopped (1/4 cup)
1/2 cup shredded monterey jack cheese

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.

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