This soup captures the essence of the poblano pepper, complemented with the flavors of garlic, leeks and scallions. Not heavy yet satisfying!
Creamy and rich, this vegetarian poblano soup is a hearty appetizer or light lunch. The roasted poblano peppers pairs add a smoky flavor to the dish, while the potatoes add body and a chunky yumminess to the soup.
5 poblano peppers roasted
1tablespoon olive oil
1tablespoon unsalted butter
1/2medium yellow onions diced small
2small garlic cloves
1/2cup leek cut in rounds (washed, white part only)
Roast the poblanos over an open flame. Once completely dark, place in a paper bag for a few minutes, until the steam “lifts” the skin. Peel, remove seeds and veins.
Heat a medium-size pot at medium-low flame. Add oil and butter, and once the butter melts, add the onion and let cook 3-4 minutes until translucent. Add garlic, leeks and scallions, and let cook at medium-low until they soften.
Add cilantro and broth. Stir and add diced potatoes and salt and pepper to taste. Cook for 8-10 minutes at medium heat, covered, until cooked thoroughly. Add poblano chiles. Let cool and add cream. Stir. Once cool enough, puree in blender.