Best Poblano Cream Soup Recipes

CREAM OF POBLANO SOUP

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.

CREAM OF POBLANO SOUP

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.

ROASTED CREAM OF POBLANO SOUP

Steps:

• 1. Place the peppers under the broiler until they begin to char, turn over and do the same to the other side. Remove to a paper bag and leave until cooled. Then peel the skins off, remove the stems and seeds, and cut into chunks. Place in the soup pot.
• 2. Add all the rest of the ingredients except the cream and the cheese. Simmer for 1 - 1 1/2 hours.
• 3. Remove the solids from the pot and place in a blender or food processor, and puree until smooth. Return to the soup pot and simmer for another 30 minutes.
• 4. Let sit covered until 30 minutes before eating, and stir in the cream, and heat gently. Serve the crumbed cotija on the side at the table.

ROASTED POBLANO-CREAM SOUP

Steps:

• Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes to steam. Peel, seed and chop poblano chilies.
• Melt butter in heavy large pot over medium-high heat. Add onion and garlic; sauté until onion is tender, about 5 minutes. Add chilies and sauté 1 minute. Add stock and bring to boil. Reduce heat to medium-low; simmer until chilies are very tender, about 10 minutes. Mix in cilantro, parsley and mint. Working in batches, puree soup in blender. Return soup to pot. Mix in 1/4 cup cream. Season to taste with salt and pepper. Add more cream if soup is very spicy. (Can be made 1 day ahead. Chill uncovered until cold, then cover and chill. Bring to simmer before serving.)

CAVANAGH'S CREAM OF POBLANO SOUP

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.

CHILLED AVOCADO SOUP WITH ROASTED POBLANO CREAM

Steps:

• To make the soup, peel, pit, and coarsely chop the avocados. Purée them in a food processor with 1/2 cup of the broth, the green onion, lime juice, and tequila, scraping down the sides as needed. With the motor running, add the remaining broth. Season to taste with Tabasco and salt. Transfer the soup to a large lipped measuring cup or bowl and refrigerate for at least 2 hours.
• To make the roasted poblano cream, roast the chile under the broiler until the skin blackens, turning occasionally to roast evenly, 10 to 15 minutes total. Put the chile in a plastic bag, securely seal it, and set aside to cool. When the chile is cool enough to handle, peel away and discard the skin. Remove the core and seeds and chop the chile.
• Put the chopped poblano in the food processor with the sour cream, cumin, and a pinch of salt. Process until very smooth, scraping the sides once or twice. Transfer to a small bowl and refrigerate until you are ready to serve.
• To serve, pour the avocado soup into tall shot glasses or espresso cups of about 1/4-cup capacity and top each with a small spoonful of the poblano cream. Top the cream with a pinch of green onion slivers and arrange on a tray to serve.

CREAM OF POBLANO SOUP

Steps:

• 1. Mix the potatoes, chiles, onion, garlic, dill, and water in the slow cooker. Cover and cook on low for 6 to 8 hours, or until the potatoes are tender. About 30 minutes before serving, remove the potatoes and the chiles from the slow cooker with a slotted spoon, and place in a blender. Discard the remaining ingredients from the slow cooker and rinse out. Add the milk and sour cream to the blender with the potatoes and the chiles. Blend until smooth or desired consistency. Return the mixture to the slow cooker, add the chicken stock, cover and continue to cook on high for another 30 minutes or until the soup is hot. Serve in an individual bowl, sprinkle each with a little crumbled cotija and fresh sprigs of dill, and serve with fresh, hot bread. Makes 6 to 8 servings Recipe Notes The name of this recipe in the book is Crema De Chile Poblano. I changed the name so I could find it in my database. The author says: We first made this delicious soup at cooking school in Mexico. Poblano chiles have a unique, rich flavor that cannot be found in other chiles, which is why they are a favorite to many people in central Mexico. The original recipe called for roasted poblanos, which can take quite some time to prepare, but by making this recipe in the slow cooker, the skins of the chiles soften enough that you don't need to remove them, and they help the soup retain its rich green color. This did not look like the picture in the book. It looked more like it was processed in the food processor rather than the blender. That said, the flavor of this soup is fabulous. This is one recipe NOT TO BE MISSED. Terry says she uses the refrigerated potatoes, the partially cooked ones.If you use the refrigerated potatoes, you don't have to cook them as long as the regular potatoes. And she uses cilantro instead of dill. Also, you can use Greek feta cheese for the Mexican Cotija cheese. Terry Pogue

POBLANO CREAM SOUP

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.

CREAM OF POBLANO SOUP

Steps:

• 1. Cut three tortillas into ninths, place in a food processor and chop until fine. Add flour, chili powder, cumin, salt and pepper. Blend to the consistence of cornmeal.
• 2. Place oil in stockpot over medium-high heat. Add onion, poblano pepper and garlic. Saute until onion is clear. Add butter and let it melt.
• 3. Add tortilla-flour mixture to the pan and mix to form a roux. Cook 4-5 minutes, stirring with a wire whisk. 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.
• 4. Turn off heat and let cool. Add chicken before serving. Top each serving with shredded cheese and tortilla strips.

CREAM OF POBLANO CHILE AND POTATO SOUP

Steps:

• 1. Roast the chiles directly over a gas flame or under a preheated broiler, turning frequently with tongs, until charred all over, about 3 to 4 minutes. Watch carefully to prevent charring too much or the chiles may get too soft. Place in a plastic bag and steam about 5 minutes. Wearing rubber gloves, rub or scrape off the charred skin. Cut the chiles open, remove the seeds and veins. Chop coarsely and reserve. 2. In a large heavy saucepan, heat the butter and oil over medium heat. Cook the onion and garlic, stirring frequently, until softened, 3 to 4 minutes. Add the potato, water, parsley, and chicken stock. Bring to a boil, then reduce the heat to medium-low and cook until the potato is very tender, about 15 minutes. 3. Meanwhile, bring a small pot of water to a boil and cook the corn until just tender, about 3 minutes. Drain and reserve. 4. When the potato is done, transfer the contents of the saucepan to a blender or food processor. Add the reserved chiles, cream, and salt. Purée until smooth. Return the soup to the saucepan, and bring to a boil over medium-low heat, stirring frequently, to prevent scorching. Divide the soup among 4 soup bowls. Garnish each serving with about 2 tablespoons of corn, and sprinkle with parsley.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CREAM OF POBLANO PEPPER SOUP

Steps:

• Melt butter in saucepan. Add leeks, onion, celery and broccoli. Saute for about 5 minutes over low heat, ensuring the butter does not brown. Sprinkle in flour, mixing well. Add chicken broth slowly, stirring constantly. Cook until it comes to a boil. Season with salt and pepper to taste. Mix in thyme, cilantro, and wine. Let simmer until the vegetables are tender, about 20 minutes. Puree in small batches in a blender and return to low heat. Add cream before serving and heat through, but do not bring to a boil.

CREAM OF FRESH CORN AND POBLANO CHILE SOUP

Steps:

• 1. Roast the chiles directly over a gas flame, or under a preheated broiler, turning frequently with tongs, until charred all over, about 3 to 4 minutes. Watch carefully to prevent charring too much, or the chiles will get too soft. Put the chiles into a plastic bag, and let steam about 5 minutes. Wearing rubber gloves, peel, seed, and chop the chiles. Set aside. 2. Cut the corn kernels from the cobs over a large bowl, and scrape the cobs to get the remaining pulp. 3. In a large soup pot, bring the water and chicken broth to a boil. Add the corn kernels, corn pulp, onion, butter, and salt. Cook 5 to 6 minutes. Remove the pan from the heat. 4. In a blender jar, purée the corn mixture and the reserved chopped chiles, in batches if necessary, until smooth. Add 1 cup of the cream, and blend again, about 30 seconds. 5. Pour the blended soup back into the same soup pot, and bring to a boil, over medium heat, stirring frequently. Reduce heat to low, and stir in the remaining 1 cup of cream and cook, uncovered, stirring frequently, until steaming hot, 3 to 4 minutes. Adjust seasoning. Put 2 tablespoons of diced cheese into the bottom of each soup bowl, and ladle the hot soup into the bowls.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.