TOO MANY Poblanos? The ULTIMATE Soup for Poblano Lovers!
16.7 هزار بار بازدید -
2 سال پیش
-
This poblano soup recipe is
This poblano soup recipe is loaded with roasted poblano flavor and the perfect blend of seasonings. This is amazingly creamy and easy to make, so break out those bowls! I hope you love poblano peppers as much as I do!
Check out all of my Bold and Zesty Recipes: Bold and Zesty Recipes
Don't forget to SUBSCRIBE to my channel! https://www.youtube.com/user/Jalapeno...
Creamy Roasted Poblano Soup Recipe
Ingredients:
1 pound poblano peppers about 8-10 poblano peppers
1 tablespoon olive oil
1 medium onion chopped (white or yellow)
1 medium carrot peeled and chopped
1 stalk celery chopped
3 cloves garlic chopped
1 cup chopped spinach loosely packed
1 tablespoon ancho powder
1 teaspoon guajillo powder
1 teaspoon Mexican oregano
1 teaspoon cumin
Salt and pepper to taste
2 cups chicken stock
1 cup milk
¼ cup Mexican crema or sour cream
FOR SERVING: Spicy chili oil, chili flakes, pepper slices, fresh chopped parsley
Cooking Directions:
Set your oven to broil. Slice the poblano peppers in half lengthwise and place them on a lightly oiled baking sheet, skin sides up.
Broil the poblanos about 15 minutes, until the skins char and blacken. They should puff up.
Remove, cool slightly, then peel off the skins and discard them along with the seeds and stems.
Rough chop the poblanos and set them aside.
While the poblanos are roasting, heat a large pot to medium heat and add the olive oil.
Add the onion, carrot and celery and cook them down about 5 minutes to soften.
Add the chopped roasted poblano peppers, garlic, spinach, seasonings and salt and pepper. Cook another minute, stirring.
Add the chicken stock and milk and bring to a quick boil. Reduce the heat and simmer about 30 minutes to let the flavors develop.
Remove from heat and stir in the crema or sour cream until it is completely incorporated.
Use a stick blender to blend the soup into a thin consistency, or transfer it to a food processor or blender in batches.
Serve in bowls and garnish with chili oil, chili flakes, pepper slices and fresh chopped parsley.
Get the printable recipe with further notes and discussion here, along with suggestions for how you can change it up and make it your own: https://www.chilipeppermadness.com/re...
Check out all of my Bold and Zesty Recipes: Bold and Zesty Recipes
Don't forget to SUBSCRIBE to my channel! https://www.youtube.com/user/Jalapeno...
I hope you like it! Leave comments below, my friends! I'd love to hear how you enjoy it and make it your own way in the comments below. Please share!
Chapters:
0:00 Why I Have Too Many Poblanos
0:27 Roasting, Peeling, and Chopping
3:54 Preparing The Soup Base
5:34 Spices
6:22 Preparing The Soup
8:19 Pro Tips
9:21 Finishing Touches and Blending
10:29 Taste Test
10:53 Final Thoughts
#recipevideo #cookingshow #souprecipe #poblano #recipe
Check out all of my Bold and Zesty Recipes: Bold and Zesty Recipes
Don't forget to SUBSCRIBE to my channel! https://www.youtube.com/user/Jalapeno...
Creamy Roasted Poblano Soup Recipe
Ingredients:
1 pound poblano peppers about 8-10 poblano peppers
1 tablespoon olive oil
1 medium onion chopped (white or yellow)
1 medium carrot peeled and chopped
1 stalk celery chopped
3 cloves garlic chopped
1 cup chopped spinach loosely packed
1 tablespoon ancho powder
1 teaspoon guajillo powder
1 teaspoon Mexican oregano
1 teaspoon cumin
Salt and pepper to taste
2 cups chicken stock
1 cup milk
¼ cup Mexican crema or sour cream
FOR SERVING: Spicy chili oil, chili flakes, pepper slices, fresh chopped parsley
Cooking Directions:
Set your oven to broil. Slice the poblano peppers in half lengthwise and place them on a lightly oiled baking sheet, skin sides up.
Broil the poblanos about 15 minutes, until the skins char and blacken. They should puff up.
Remove, cool slightly, then peel off the skins and discard them along with the seeds and stems.
Rough chop the poblanos and set them aside.
While the poblanos are roasting, heat a large pot to medium heat and add the olive oil.
Add the onion, carrot and celery and cook them down about 5 minutes to soften.
Add the chopped roasted poblano peppers, garlic, spinach, seasonings and salt and pepper. Cook another minute, stirring.
Add the chicken stock and milk and bring to a quick boil. Reduce the heat and simmer about 30 minutes to let the flavors develop.
Remove from heat and stir in the crema or sour cream until it is completely incorporated.
Use a stick blender to blend the soup into a thin consistency, or transfer it to a food processor or blender in batches.
Serve in bowls and garnish with chili oil, chili flakes, pepper slices and fresh chopped parsley.
Get the printable recipe with further notes and discussion here, along with suggestions for how you can change it up and make it your own: https://www.chilipeppermadness.com/re...
Check out all of my Bold and Zesty Recipes: Bold and Zesty Recipes
Don't forget to SUBSCRIBE to my channel! https://www.youtube.com/user/Jalapeno...
I hope you like it! Leave comments below, my friends! I'd love to hear how you enjoy it and make it your own way in the comments below. Please share!
Chapters:
0:00 Why I Have Too Many Poblanos
0:27 Roasting, Peeling, and Chopping
3:54 Preparing The Soup Base
5:34 Spices
6:22 Preparing The Soup
8:19 Pro Tips
9:21 Finishing Touches and Blending
10:29 Taste Test
10:53 Final Thoughts
#recipevideo #cookingshow #souprecipe #poblano #recipe
2 سال پیش
در تاریخ 1401/07/21 منتشر شده
است.
16,720
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