
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.
Buen provecho!
Ingredients
- 5 poblano peppers roasted
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 medium yellow onions diced small
- 2 small garlic cloves
- 1/2 cup leek cut in rounds (washed, white part only)
- 1/2 cup scallion cut in rounds
- 4 medium potatoes peeled, diced
- 1/2 cup cilantro leaves packed
- 6 cups chicken broth (or vegetable broth)
- 1/2 cup light cream
- salt and pepper to taste
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Directions
- 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.
Appetizer
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