Best Roasted Poblano Cream Soup Recipes

Roasted Cream of Poblano Soup image

Provided by Sherry Peyton

Time 2h30m

Number Of Ingredients 9

5 large poblano chiles
2 large potatoes, peeled and cut into chunks
1 medium onion, chopped roughly
4-6 clove garlic, smashed
2 Tbsp cilantro, fresh and chopped roughly
2 c beef stock
1 c water
2/3 c cream
cotija cheese, crumbled, for topping

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 image

Yield Makes 6 servings

Number Of Ingredients 10

1 1/2 pounds poblano chilies*
2 tablespoons (1/4 stick) butter
1 1/2 cups chopped white onion
1 garlic clove, chopped
5 cups chicken stock or canned low-salt chicken broth
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh mint
1/4 cup (or more) whipping cream
*Fresh green chilies, often called pasillas, available at Latin American markets and some supermarkets

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.)

Chilled Avocado Soup with Roasted Poblano Cream image

Provided by Cynthia Nims

Yield Makes 14 mini soups

Number Of Ingredients 14

Soup
2 small ripe avocados
2 cups vegetable or chicken broth
1/3 cup thinly sliced green onion, white and pale green portions
1/4 cup freshly squeezed lime juice
2 tablespoons tequila
Few dashes Tabasco
Salt
Slivered green onion tops, for garnish (optional)
Roasted Poblano Cream
1 poblano chile
3 tablespoons sour cream
1/4 teaspoon ground cumin
Salt

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.