creamy roasted poblano soup

Name: Creamy Roasted Poblano Soup
Cook time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 7 - roasted poblano peppers, peeled and deseeded; 1 can(s) media crema (found in the latin section of grocery stores); 1 cup(s) whole milk; 2 - garlic cloves; 1/4 - small white onion; 1 tablespoon(s) chicken bouillon (more or less according to taste)

40 Pinches 1 Photo

Adriana Torres

El Paso, TX

Updated on Jan 31, 2015

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.

Rate

prep time

cook time 30 Min

method Stove Top

yield 2 appetizer portions

Ingredients

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

How To Make creamy roasted poblano soup

Step 1

Add all of the ingredients in a blender and blend until smooth.

Step 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.
Step 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.
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