Photo by Denisse Oller Roasted Cream of Poblano Soup
Cuisine: Mexican
Servings: 5-6 servings
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
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.
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