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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Creamy Poblano Soup Recipe

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This recipe for Creamy Poblano Soup is from The DeLoria Family Cookbook , 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:  
3 large poblano peppers (or 4 medium ones)
3 tbsp butter
1 small onion (diced)
3 cloves garlic (diced)
1 tsp salt
2 c. chicken broth
1 small - medium potato, peeled and diced
1/8 c. cilantro, chopped
1 to 2 c. heavy cream
queso fresco
Directions:
Directions:
1. Broil poblano peppers until charred on both sides. When the peppers are cool enough to handle, peel off the charred skin, and set aside.

2. Melt butter in a medium sized pot.

3. Add onion and garlic. Saute for a few minutes.

4. Add broth and salt and stir to continue.

5. Remove seeds from the peppers, then dice. Add about 3/4 of the poblanos to the pot, along with the potato and cilantro.

6. Bring to a boil. Turn heat to low, cover, and cook for 30 minutes,

7. Use a hand-held immersion blender to puree the soup. Stir in 1 c. of cream, and taste. If not too spicy, add the remaining poblanos, then puree again. Taste. If too spicy, add more cream to taste. If you still want more spice, add jalapeno pickling liquid and taste again.

8. Serve topped with crumbled queso fresco.
Number Of Servings:
Number Of Servings:
3-4 cups
Preparation Time:
Preparation Time:
45 min.
Personal Notes:
Personal Notes:
Delicious!

 

 

 

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