Roasted Poblano Soup
User Reviews
5
4 reviews
Excellent
Roasted Poblano Soup
Report
Perfect for any time of day, this recipe delivers great flavor effortlessly.
Share:
Ingredients
- ¼ C butter unsalted
- 1 tsp canola oil
- 6 poblano chile roasted, peeled, seeded, deveined, then cut into long strips
- 1 white onion chopped
- 3 Cloves garlic chopped
- 6 C chicken broth
- 1 ½ C peas frozen
- salt to taste
- black pepper to taste
- ½ C almonds finely ground, blanched
- crema for garnish
Instructions
- In a large saucepan over medium heat, melt the butter and canola oil. Add the chiles, onion, and garlic and saute until softened, around 4 minutes.
- Add the chicken broth, peas, salt, and pepper, and simmer, uncovered, for 10 minutes, to infuse the flavors. Remove from heat and allow to cool for 5 minutes.
- Working in batches, pour the chile mixture into a blender with the almonds and blend until smooth. Adjust the seasoning as necessary.
- Serve immediately, garnishing with a generous amount of crema.
Notes
- To Roast Poblano Peppers:Heat oven to broil. Line a baking sheet with foil, then place peppers in a line. Roast for 5 minutes per side, or until the skin is blackened and blistered. Place in a plastic bag with damn paper towels and allow to sit for 5 minutes, then shake vigorously to remove the skins, or peel by hand.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
Other Recipes
You'll Also Love
