In April this past year, we were invited to our friend’s Mark & Julie Darnieder’s villa for a week in Puerto Vallarta, Mexico. It was a spectacular setting and included a staff of 10. Within the staff was a bartender and a full time chef, Jesus.
All of the meals were prepared from local ingredients and each dish was better than the previous one. I was particularly intrigued by the soups (Tortilla, Gazpacho, etc) and included the recipe below for Roasted Poblano Soup. I asked Chef Jesus for this recipe and he did write down the ingredients with some very simple directions. I have since been able to replicate the soup, and it has become a favorite cook & freeze standby meal for our family. I am not able to duplicate the settings of the Gulf of Mexico, but preparing this simple, delicious soup brings me back to our stay in Puerto Vallarta every time I prepare it. I hope you enjoy.
Roasted Poblano Soup – The poblano (Capsicum annuum) is a mild chili pepper from the state of Puebla, Mexico. Dried, it is called ancho chili.
- 4-5 poblano peppers
- 1 onion
- 3 garlic cloves
- 3 Tablespoons butter
- 4 cups chicken or vegetable stock
- 1/2 teaspoon salt (plus more to taste)
- freshly ground pepper
- finely chopped cilantro (for garnish)
- sour cream (for garnish if desired)
- Preheat oven to 400 degrees
- Put rinsed poblanos on a baking tray and roast for 15 minutes. Turn them over and roast another 10-15 minutes, so 25-30 minutes total roasting time.
- Take poblanos out of the oven and let them cool.
- Add 3 Tablespoons butter to a saucepan on medium heat.
- Add chopped onion to the saucepan, sautéing 5-7 minutes.
- Mince 3 garlic cloves and add to onions, sautéing 1-2 minutes
- Add 4 cups of stock along with 1/2 teaspoon salt and fresh ground pepper. Stir well.
- Bring mixture to a simmer and cook for 8-10 minutes.
- Once the poblano peppers have cooled, pull off the stem and as much skin as you can. Then de-seed the poblanos, scraping the insides with a knife.
- Roughly chop the poblanos and add them to the saucepan.
- Using your immersion blender, purée soup. Make sure you point the blade of the blender down or away from you. Puree until creamy smooth.
- Salt & Pepper to taste.
- Serve with sour cream and/or chopped cilantro leaves.