Roasted Poblano Soup
This recipe will make you think you are in a Mexican restaurant! Yet this roasted poblano pepper soup can be made in your own home with ingredients you already have on hand.
- Poblano peppers, 4 large
- Yukon Gold potatoes, 3 medium
- Butter, 2 T
- Onion, 1 c (diced)
- Garlic, 4 cloves (minced)
- Jalapeno pepper, 1 (seeded, diced)
- Salt, 2 t
- Black pepper, to taste
- Chicken broth, 32 oz.
- Cilantro, 2 T (minced)
- Light cream, ¼ c
- Broil Poblano peppers 10 minutes; flipping hallway through. Seal them in a paper bag; let sit 10 minutes.
- Peel, seed, and de-stem bagged peppers; slice.
- In a large saucepan, boil water. Add peeled and cubed potatoes; boil until tender. Drain and mash with fork.
- Heat the butter and onions in skillet over medium-high until onions are softened. Add jalapenos and garlic; cook 1 minute; remove from heat.
- In a separate saucepan, boil the chicken broth; add diced peppers, potatoes, onions, salt, black pepper, and cilantro; simmer.
- Use an immersion blender to process the soup until smooth and well-mixed.
- Pour the soup into a pot. Stir in light cream; heat until ready to serve.
- Serve with salsa or cream garnish.
Poblano and Corn Soup
Here is another roasted poblano recipe that is sure to please the crowd! This one includes corn and bacon for a sweet and savory punch.
- Poblano peppers, 2
- Bacon, 6 sliced (chopped)
- Leeks, 2 (halved and minced)
- Salt and pepper
- Garlic, 2 cloves (minced)
- Potato, 1 medium (peeled, ½-inch cubes)
- Chicken broth, 2 c
- Milk, 2 c (divided)
- Sweet corn, 1 c
- All-purpose flour, 2 T
- Fresh cilantro, to taste (chopped)
- Preheat oven to 425 F. Rub olive oil onto Poblano peppers; place on lined baking sheet. Roast 20 minutes; flip halfway through cooking. Remove from oven, place in ziplock bag to steam and cool.
- Remove peppers; take off skin, stem, and remove seeds; chop.
- In a large saucepan, cook bacon over medium-high. Transfer to paper towel to drain and cool, reserving 2 tablespoons of bacon fat in saucepan. Add leeks, salt, and pepper to skillet and cook about 6 minutes. Add garlic, then potatoes and peppers, combining thoroughly.
- In a small mixing bowl, whisk together ½ cup of milk and the flour; reserve. Add remaining milk and chicken broth to the saucepan and bring to a boil, stirring frequently. Reduce heat to a simmer and cook until potatoes are softened. Add milk and flour mixture; combine thoroughly. Simmer soup until thick.
- Add the bacon and corn; simmer until corn is heated. Garnish with cilantro and serve.