Creamy Roasted Poblano Soup
7roasted poblano peppers, peeled and deseeded
1 can(s)media crema (found in the latin section of grocery stores)
1 cwhole milk
1/4small white onion
1 Tbspchicken bouillon (more or less according to taste)
How to Make Creamy Roasted Poblano Soup
- Add all of the ingredients in a blender and blend until smooth.
- Pour contents into a medium pot and bring to a boil. Reduce the heat to medium and simmer for 15-20 minutes stirring occasionally.
- 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.