CREAM OF POBLANO SOUP
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
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.
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
CAVANAGH'S CREAM OF POBLANO SOUP
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
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
A little bit spicy, creamy and green. This recipe was originally a modification of the Leek and Potato Soup recipe presented on Good Eats.
Provided by Bill Woodward
Categories Peppers
Time 50m
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Chop the onion and poblanos into small pieces.
- In a 6-quart saucepan over medium heat, heat the olive oil. Add the onions and poblanos and a heavy pinch of salt and sweat for 10 minutes. Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low and simmer until the potatoes are soft, approximately 30 minutes.
- Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the half-and-half, buttermilk, salt and pepper.
CREAM OF POBLANO SOUP
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
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
POBLANO CREAM SOUP
Provided by Shelley Wiseman
Categories Soup/Stew Milk/Cream Blender Chicken Garlic Appetizer New Year's Eve Spice Hot Pepper Winter Cilantro Simmer Gourmet Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 32 hors d'oeuvre servings
Number Of Ingredients 11
Steps:
- Roast chiles:
- Roast chiles on their sides on racks of gas burners, 1 or 2 per burner, on medium-high (or on rack of a broiler pan about 2 inches from heat), turning with tongs, until skins are blackened all over, 4 to 8 minutes. Transfer to a large bowl, then cover and let stand 20 minutes. Peel chiles, then stem, seed, devein, and coarsely chop.
- Make soup:
- Heat spices in oil in a large heavy saucepan over medium-low heat, stirring, until fragrant and oil begins to simmer, 1 to 2 minutes. Add onion and garlic and cook, stirring, until softened, 5 to 7 minutes. Add roasted chiles and 1 1/2 teaspoons salt and cook, stirring, 1 minute.
- Purée chile mixture with cilantro and 3 cups broth (total) in 2 or 3 batches in a blender until smooth (use caution when blending hot liquids), about 2 minutes per batch.
- Return mixture to cleaned saucepan and add cream. Bring to a simmer, adding more broth to thin if necessary, and season with salt.
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