ROASTED POBLANO SOUP | MEXICAN PLEASE
The key to this Roasted Poblano Soup is getting creative with the garnish. Crema, cilantro stems, and a dash of acidity will turn it into something otherworldly. So good!
Provided by Patrick Calhoun | Mexican Please
Categories Soup
Total Time 60 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 3 people
Number Of Ingredients 14
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.
Nutrition Facts : Calories 292 kcal, ServingSize 1 serving
CREAMY POBLANO PEPPER STRIPS (RAJAS) RECIPE | MARCELA ...
Provided by Marcela Valladolid
Categories side-dish
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 4 to 6 servings (or 2 cups)
Number Of Ingredients 8
Steps:
- Char the poblano chiles directly over the gas flame on the stove or under the broiler until blackened on all sides. Enclose in a plastic bag and let steam for about 10 minutes.
- Add the oil to a heavy large skillet over medium heat. When the oil is hot, add the onion and saute until translucent, about 5 minutes. Add the corn and cook for an additional 3 minutes. Set aside.
- Peel and seed the chiles. Cut the chiles into 1/4 to 1/2-inch strips (rajas) and add the strips to the onion and corn mixture and saute until the corn is tender, about 5 minutes. Add the heavy cream and Mexican crema and cook until bubbling, about for 8 minutes. Add the cheese and stir until melted and smooth. Season the rajas with salt and pepper, to taste. Transfer to a serving dish and serve.
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ROASTED POBLANO SOUP | MEXICAN PLEASE
The key to this Roasted Poblano Soup is getting creative with the garnish. Crema, cilantro stems, and a dash of acidity will turn it into something otherworldly. So good!
From mexicanplease.com
Reviews 4.6
Total Time 60 minutes
Category Soup
Cuisine Mexican
Calories 292 kcal per serving
From mexicanplease.com
Reviews 4.6
Total Time 60 minutes
Category Soup
Cuisine Mexican
Calories 292 kcal per serving
- Store leftovers in an airtight container in the fridge.
See details
ROASTED POBLANO SOUP | MEXICAN PLEASE
The key to this Roasted Poblano Soup is getting creative with the garnish. Crema, cilantro stems, and a dash of acidity will turn it into something otherworldly. So good!
From mexicanplease.com
Reviews 4.6
Total Time 60 minutes
Category Soup
Cuisine Mexican
Calories 292 kcal per serving
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Reviews 4.6
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Category Soup
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- Peel and seed the chiles. Cut the chiles into 1/4 to 1/2-inch strips (rajas) and add the strips to the onion and corn mixture and saute until the corn is tender, about 5 minutes. Add the heavy cream and Mexican crema and cook until bubbling, about for 8 minutes. Add the cheese and stir until melted and smooth. Season the rajas with salt and pepper, to taste. Transfer to a serving dish and serve.
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