Cream Of Poblano Soup Recipes Recipe For Zucchini

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CREAMY POBLANO SOUP



Creamy Poblano Soup image

Creamy Poblano Soup recipe from Pati's Mexican Table Season 2, Episode 11 "Puebla: Food From a Colonial Jewel"

Provided by Pati Jinich

Categories     Soup

Time 40m

Number Of Ingredients 10

2 tablespoons unsalted butter
2 tablespoons vegetable oil
2 cups white onion (chopped)
5 to 6 poblano peppers (roasted, sweated, peeled, seeded and diced)
2 cups corn kernels (fresh or thawed)
1/2 teaspoon kosher or coarse sea salt (or to taste)
Freshly ground pepper to taste
3 cups chicken broth
1 cup milk
Queso fresco, crumbled (optional)

Steps:

  • 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.

CREAMY CAULIFLOWER POBLANO SOUP



Creamy Cauliflower Poblano Soup image

Making soup is a snap when you start with pre-cooked vegetables. This flavorful lunch or dinner option takes less than a half hour, thanks to a few cups of steamed cauliflower (see our Meal Prep Steamed Vegetables recipe). An immersion blender eliminates the need to puree in batches, getting your meal on the table even faster.

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons unsalted butter
2 cloves garlic, chopped
2 poblano peppers, stemmed, seeded and sliced
1 medium yellow onion, sliced
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
12 ounces steamed cauliflower florets (from about 1 medium crown; about 2 cups)
1 cup milk
Kosher salt
Sour cream, crushed tortilla chips, hot sauce and lime wedges, for serving

Steps:

  • Heat the butter in a medium saucepan over medium heat. Once melted, add the garlic and cook until fragrant, 30 seconds. Add the peppers and onions and cook, stirring often, until totally softened, about 8 minutes. Stir in the coriander and cumin and cook until fragrant, 1 minute. Add the cauliflower, milk, 3 cups water and 1 teaspoon salt and bring to a simmer. Simmer until the cauliflower is very soft, about 8 minutes. The milk might curdle or separate, but don't worry- it will smooth out once you puree it.
  • Let cool slightly, then transfer to a blender and puree in batches until completely smooth. Alternatively, use an immersion blender to puree. Return the soup to the pot and adjust the thickness to the desired consistency with water and season to taste. Serve topped with sour cream and chips with hot sauce and limes on the side.

CREAMY CORN AND POBLANO SOUP



Creamy Corn and Poblano Soup image

This is another creamy corn dish that has no cream in it - in fact, it has no dairy at all. I simmer the corn cobs to make the stock. When the corn is sweet, so is the soup, and I love the contrast of the sweet, creamy potage against the spicy roasted peppers.

Provided by Martha Rose Shulman

Categories     soups and stews, appetizer, side dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 8

6 ears of corn (5 cups kernels)
6 cups water
Salt to taste
1 tablespoon extra virgin olive oil
1 medium white onion, chopped
2 garlic cloves, minced
2 poblano chilies
1/4 cup chopped fresh cilantro or 2 tablespoons minced chives (optional)

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.

Nutrition Facts : @context http, Calories 109, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 3 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 956 milligrams, Sugar 4 grams

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.

CREAM OF POBLANO SOUP



Cream of Poblano Soup image

Make and share this Cream of Poblano Soup recipe from Food.com.

Provided by Sandi From CA

Categories     Mexican

Time 20m

Yield 5 serving(s)

Number Of Ingredients 9

5 poblano chiles, roasted, seeded and skin removed, if desired
2 (12 ounce) cans evaporated milk, divided
1 1/2 teaspoons chicken stock powder
white pepper
1/2 cup butter
2 tablespoons cornstarch
4 small summer squash, finely chopped
2 ears sweet corn (the kernels from them)
1/4 lb manchego cheese, grated

Steps:

  • Combine chiles in a blender with 1 can of milk and chicken stock powder.
  • Season to taste with white pepper.
  • Melt butter in a casserole over low heat; add cornstarch and cook, stirring constantly.
  • Add the remaining can of milk, squash and corn.
  • Bring to a boil and simmer, stirring constantly, about 4 minutes or until corn and squash are tender.
  • Sprinkle with grated cheese.

Nutrition Facts : Calories 421.4, Fat 29.4, SaturatedFat 18, Cholesterol 88.3, Sodium 294.9, Carbohydrate 30.9, Fiber 2.7, Sugar 5.5, Protein 12.7

CREAM OF ZUCCHINI SOUP



Cream of Zucchini Soup image

"Zucchini is such a plentiful producer during the summer that I made several batches of this soup and freeze it for the two of us," writes Bernice Morris of Marshfield, Missouri. "It's wonderful when cooler weather sets in."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 7

1 pound zucchini, cut into 1/2-inch slices
2 cups water
1 medium onion, chopped
1 teaspoon chicken bouillon granules
1/2 teaspoon seasoned salt
2 cans (one 12 ounces, one 5 ounces) evaporated milk
1 tablespoon butter

Steps:

  • In a large saucepan, combine the zucchini, water, onion, bouillon and seasoned salt. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until zucchini is tender. Cool slightly., In a blender, cover and process soup in batches until pureed. Return all to the pan. Add milk and butter; cook and stir until better is melted. Serve immediately or transfer to a freezer container. May be frozen for up to 3 months.

Nutrition Facts :

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.

POBLANO CHILE PEPPER SOUP



Poblano Chile Pepper Soup image

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

6 poblano peppers
2 cups chicken broth
salt and pepper to taste
½ teaspoon ground nutmeg
2 cups milk
3 tablespoons margarine
1 tablespoon all-purpose flour

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

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