Roasted Poblano Soup

Name: Roasted Poblano Soup
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); 2 tablespoons Cajun seasonings (or use a Creole blend); 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

"A recipe for earthy poblano peppers, roasted and peeled, simmered with onion, celery, carrots and spinach with the perfect seasoning blend, then pureed for a wonderfully creamy soup. Break out the bowls!..."

INGREDIENTS

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1 pound poblano peppers (about 8-10 poblano peppers)

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1 tablespoon olive oil

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1 medium onion (chopped (white or yellow))

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1 medium carrot (peeled and chopped)

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1 stalk celery (chopped)

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3 cloves garlic (chopped)

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1 cup chopped spinach (loosely packed)

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2 tablespoons Cajun seasonings (or use a Creole blend)

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Salt and pepper to taste

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2 cups chicken stock

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1 cup milk

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¼ cup Mexican crema (or sour cream)

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FOR SERVING: Spicy chili oil, chili flakes, pepper slices, fresh chopped parsley

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