Roasted Poblano Soup

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Roasted Poblano Soup

Roasted Poblano Soup

Ingredients:

  • 6 poblano chiles
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1/2 cup cilantro, chopped
  • 1⁄2 cup flour
  • 4 cups vegetable stock
  • 1 cup heavy cream
  • 1 cup milk
  • 1 teaspoon sea salt
  • 1⁄2 teaspoon freshly ground black pepper
  • 1 can diced tomatoes
  • 1 1/2 cups Monterey Jack cheese, shredded

 

Preparations:

Clean and dry the poblano chiles. Places them on a foil lined. Place under the broiler for 10 minutes. Turn the chiles over and broil for another 10 minutes. Chiles should be roasted with black skin.

Roasted Poblano Soup   Roasted Poblano Soup

Remove from the oven and place the chiles in a sealable plastic bag. Set aside.

Roasted Poblano Soup

In a large emerald lined Dutch oven heat the olive oil and butter over medium heat. Add the onions and cook for about 2 minutes until softened.

Roasted Poblano Soup   Roasted Poblano Soup

Add the garlic and 1/4 cup of cilantro. Cook for about 3 minutes.

Roasted Poblano Soup   Roasted Poblano Soup

Add the 1/2 cup of flour to the saucepan and stir to coat the veggies. Cook for about 2 minutes.

Roasted Poblano Soup   Roasted Poblano Soup

Then slowly add the vegetable stock stirring constantly.

Roasted Poblano Soup

Then add cream, milk, salt and pepper. Bring to a low simmer.

Roasted Poblano Soup   Roasted Poblano Soup

Once the chiles have cooled to the touch, remove from the plastic bag. Cut off the top, remove the seeds, and then remove the skin. (I found it easiest to use a paring knife to remove the skin).

Roasted Poblano Soup

Set one of the chiles aside for garnish. Dice the other 5 chiles and add to the soup along with the tomatoes. Allow the soup to continue simmering approximately 15-20 minutes.

Roasted Poblano Soup  Roasted Poblano Soup

Just before serving the soup, add 1 cup of Monterey Jack cheese and stir until completely melted.

Roasted Poblano Soup  Roasted Poblano Soup

Serve the soup into bowls, top with diced roasted poblano, cilantro and Monterey Jack cheese.

Roasted Poblano Soup

 

Tools Used: 

 

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Roasted Poblano Soup

Roasted Poblano Soup
  • Author:
  • Yield: 6 Servings
  • Category: Mexican
  • Cuisine: Soup

Ingredients

  • 6 poblano chiles
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1/2 cup cilantro, chopped
  • 1⁄2 cup flour
  • 4 cups vegetable stock
  • 1 cup heavy cream
  • 1 cup milk
  • 1 teaspoon sea salt
  • 1⁄2 teaspoon freshly ground black pepper
  • 1 can diced tomatoes
  • 1 1/2 cups Monterey Jack cheese, shredded

Instructions

Clean and dry the poblano chiles. Places them on a foil lined. Place under the broiler for 10 minutes. Turn the chiles over and broil for another 10 minutes. Chiles should be roasted with black skin. Remove from the oven and place the chiles in a sealable plastic bag. Set aside.

In a large emerald lined Dutch oven heat the olive oil and butter over medium heat. Add the onions and cook for about 2 minutes until softened. Add the garlic and 1/4 cup of cilantro. Cook for about 3 minutes.

Add the 1/2 cup of flour to the saucepan and stir to coat the veggies. Cook for about 2 minutes. Then slowly add the vegetable stock stirring constantly.

Then add cream, milk, salt and pepper. Bring to a low simmer.

Once the chiles have cooled to the touch, remove from the plastic bag. Cut off the top, remove the seeds, and then remove the skin. (I found it easiest to use a paring knife to remove the skin).

Set one of the chiles aside for garnish. Dice the other 5 chiles and add to the soup along with the tomatoes. Allow the soup to continue simmering approximately 15-20 minutes.

Nutrition

  • Serving Size: 6
  • Calories: 338
  • Sugar: 6.8g
  • Sodium: 910mg
  • Fat: 24.2g
  • Saturated Fat: 12.7g
  • Trans Fat: 0g
  • Carbohydrates: 20.5g
  • Fiber: 2.2g
  • Protein: 11.3g
  • Cholesterol: 62mg

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