Roasted Poblano Soup -In April last year, we were invited to our friend’s Mark & Julie Darnieder’s villa for a week in Puerto Vallarta, Mexico. Five couples sharing this beautiful spot. It was a spectacular setting and included a staff of 10. The staff included 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 fresh, home made soups (Tortilla, Gazpacho, etc). The recipe below for Roasted Poblano Soup. Chef Jesus gave me the recipe and he wrote down the ingredients with some very simple directions.
I been able to replicate the soup at home, with some practice. It has become a favorite cook & freeze standby meal for our family. The settings of the Gulf of Mexico can not be duplicated in Milwaukee. But preparing this simple, delicious soup brings me back to our stay in Puerto Vallarta every time I prepare it. I hope you enjoy.
What is a Poblano Pepper?
The poblano (Capsicum annuum) is a mild chili pepper from the state of Puebla, Mexico. It’s somewhat large and heart-shaped. The poblano is common in Mexican dishes such as chiles rellenos.
Are these peppers spicy?
Yes, but only mildly spicy. When they are fully mature, the poblano turns dark red-brown and is usually dried. That’s when it’s referred to as an ancho chili.
- Soup pot
- An immersion hand blender
- 4-5 poblano peppers
- 1 onion chopped
- 4-5 garlic cloves minced
- 3 Tbsp butter
- 4 cups vegetable or chicken stock
- Salt & Pepper to taste
- 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 30 minutes, 15 on each side
- Take poblanos out of the oven and let them cool.
- While they are cooling, add 3 Tbsp of butter to a large pan on medium heat.
- Add chopped onion to the pan, sautéing 5-7 minutes.
- Add minced garlic to onions, sautéing 1-2 minutes
- Add 4 cups of stock along with salt and pepper to taste. 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, until creamy.
- Serve with sour cream and/or chopped cilantro.
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