Recipes

Soup’s on – Part 3 – Roasted Poblano Soup

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.

Poblano_peppers

Ingredients

  • 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)

Instructions

  1. Preheat oven to 400 degrees
  2. 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.
  3. Take poblanos out of the oven and let them cool.
  4. Add 3 Tablespoons butter to a saucepan on medium heat.  
  5. Add chopped onion to the saucepan, sautéing 5-7 minutes.  
  6. Mince 3 garlic cloves and add to onions, sautéing 1-2 minutes
  7. Add 4 cups of stock along with 1/2 teaspoon salt and fresh ground pepper. Stir well.  
  8. Bring mixture to a simmer and cook for 8-10 minutes.
  9. 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.
  10. Roughly chop the poblanos and add them to the saucepan.  
  11. Using your immersion blender, purée soup. Make sure you point the blade of the blender down or away from you. Puree until creamy smooth.
  12. Salt & Pepper to taste.
  13. Serve with sour cream and/or chopped cilantro leaves.

roasted-poblano-cream-soup

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s