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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Roasted Poblano Soup Recipe

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This recipe for Roasted Poblano Soup is from Fowler and Tellinghuisen Family Cookbook, 2021, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large Onion, chopped
2 tbsp. unsalted Butter
3 cups Chicken Stock
8 oz. Cream Cheese, cut in chunks
1-3 Roasted Poblano Peppers (I use 3), roasted, peeled, seeded, chopped
1 cup Sour Cream or plain Yogurt
Directions:
Directions:
Roast the peppers on a stove top grill, or in a hot oven or broiler. When the peppers are seared on all sides and softened, place them in a sealed plastic bag to cool.

Chop onions and saute in 2 tablespoons of butter until soft and golden. Add 3 cups of chicken stock and the chunks of cream cheese and heat until the cheese is melted. Do not boil. Cool slightly.

Remove peel and seeds from the cooled peppers. Chop the peppers and put in the blender with the onions and chicken broth. Puree.

Return mixture to pot and whisk in the sour cream. Heat but do not boil. Serve hot or room temperature.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This recipe is found in the Gulf Coast Kitchens book. It is a favorite to serve as a party appetizer. It never fails to please. If there are more than 8 people, I recommend a double batch or someone will be disappointed.

 

 

 

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