Roasted Cream of Poblano Soup

This soup was inspired by one I saw on JustaPinch, but I changed it quite a bit, and well it seems my own!

It’s got a deep flavor, and is mouth hot, but doesn’t burn, and doesn’t multiply as you sip it. Perfect for winter eating. Or perhaps cold in the summer?

It’s a bit labor intensive, but only a little. (roasting the chiles). But the rest goes fast.

You can substitute chiles of course, but as I said, this was plenty spicy with the featured chiles, so be careful, unless you really like the heat.

Hope you enjoy it.

INGREDIENTS:

  • 5 lg poblano chiles
  • 2 lg potatoes, peeled and chopped roughly
  • 1 med. onion, chopped roughly
  • 4-6 cloves garlic, smashed
  • 2 tbsp cilantro, roughly chopped
  • 2 c beef stock
  • 1 c water
  • 2/3 c cream
  • cotija cheese, crumbled for topping

INSTRUCTIONS:

  1. Place the chiles under the broiler and char, and then turn over and do the other side. Remove to a paper bag and fold up until fairly cooled. Peel off the skins and remove seeds and stems and then chop roughly and place in a soup pot.
  2. Add all the other veggies up to the cream to the pot.
  3. Simmer for 1 – 1 1/2 hours.
  4. With a strainer, remove the solids to a blender or food processor and puree. Return to the soup pot, and simmer another 30 minutes.
  5. Let sit until 30 minutes before ready to eat. Add the cream and heat gently.
  6. Place the crumbled cotija cheese on the table for sprinkling on.

Serves: 6

** lovely with a salad and nice crusty bread.

 

 

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4 thoughts on “Roasted Cream of Poblano Soup

  1. Cannot wait to try this recipe. I’ve got plenty of poblanos. It’s amazing how the flavor enhances so much when you roast them. I will probably end up using vegetable stock, thanks so much for sharing.

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