Creamy Roasted Poblano Soup

Adriana Torres

By
@mexicrave

This cream made with Poblano peppers can be enjoyed in various ways. It is the perfect sauce for a pasta topped with a grilled chicken breast or the perfect topping for a nice fish filet served alongside grilled vegetables. Note that the level of spiciness will depend on the chiles you picked but if you prefer a more mild soup, you can control the heat by adding more milk.


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Rating:

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Serves:

2 appetizer portions

Cook:

30 Min

Method:

Stove Top

Ingredients

7
roasted poblano peppers, peeled and deseeded
1 can(s)
media crema (found in the latin section of grocery stores)
1 c
whole milk
2
garlic cloves
1/4
small white onion
1 Tbsp
chicken bouillon (more or less according to taste)

Directions Step-By-Step

1
Add all of the ingredients in a blender and blend until smooth.
2
Pour contents into a medium pot and bring to a boil. Reduce the heat to medium and simmer for 15-20 minutes stirring occasionally.
3
Taste and adjust seasonings according to taste.

Remove all seeds before blending the Poblano peppers by running them through cold water but only for a few seconds in order to maintain the charred flavor.

Chicken bouillon gives this dish a distinct flavor. You can use salt instead but the flavor will be slightly different.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Mexican