roasted cream of poblano soup
(3 ratings)
I was inspired by Lynnda Cloutier's Cream of Poblano Soup, but didn't want to use a slow cooker, and didn't have dill,so I fiddled around and this turned out! It 's mouth hot, but not burny, and we really thought the taste was lovely. If you like this recipe, see my website: http://mybestcookbook.wordpress.com
(3 ratings)
yield
6 serving(s)
prep time
30 Min
cook time
2 Hr
Ingredients For roasted cream of poblano soup
-
5 lgpoblano chiles
-
2 lgpotatoes, peeled and cut into chunks
-
1 mdonion, chopped roughly
-
4-6 clovegarlic, smashed
-
2 Tbspcilantro, fresh and chopped roughly
-
2 cbeef stock
-
1 cwater
-
2/3 ccream
-
cotija cheese, crumbled, for topping
How To Make roasted cream of poblano soup
-
1Place 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.
-
2Add all the rest of the ingredients except the cream and the cheese. Simmer for 1 - 1 1/2 hours.
-
3Remove 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.
-
4Let 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT