Cream of Poblano Soup

This is a soup I serve for the holidays or get togethers. It is savory with an array of blended flavors from the roasted vegetables, garlic and a touch of Half and Half. Make it a tradition for your family!

SERVES: 5 to 6

INGREDIENTS
4 Tbsp Butter
1/2 Cup All Purpose Flour
1 Pt Half And Half
2 1/2 quarts of  Chicken Broth
4 Tbsp Extra Virgin Olive Oil
12 Cloves Garlic- peeled and roasted in olive oil at 325 degrees for 20 minutes or until lightly golden brown
2 Tbsp Fresh Cilantro
1/2 Cup Carrots -Chopped
4 sweet white Onions, roasted on the stove top until burnt all over, approx. 15 to 20 minutes
3 Poblano Peppers Roasted* And Coarsely Chopped
2 Red Bell Pepper Roasted* And Chopped
1/2 Tsp Salt
1 Tsp Black Pepper
1 Tsp Ground White Pepper
1 Tsp ancho Chile powder
1 Tsps. ground cumin
2 Teaspoons of Chicken/ bouillon cubes (I like Better than Boullion chicken)
1 Cup Shredded Monterey Jack Cheese
2 Green Onions Chopped Fine And Saved For Garnish
2 corn tortillas, sliced into ¼” wide strips and fried until crisp

PREPARATION

To roast the peppers on a gas stove, arrange the peppers on a wire rack or grid above a medium flame. Turn peppers frequently to blacken evenly on all sides. After roasting, transfer to a plastic or paper bag and seal tightly and place a dry towel on the bag until cooled (approx. 30 to 45 minutes). Remove from bag and thin run under cold water scraping the skin off with a butter knife. Remove tops and seeds from peppers and coarsely chop. Set aside. Peel the first burnt layer from the roasted onions, discard and chop the roasted onions coarsely. Set aside.

In a number 8 or 9 black iron skillet or your go to skillet melt the butter over medium heat. Whisk in the flour and simmer until thickened into a roux. Slowly add half & half and milk. Simmer over med low heat stirring frequently until smooth. Remove from heat and set aside.

In a separate stockpot, add the chicken stock and heat over a medium fire. Add the roasted and chopped peppers, garlic, carrots, and onions. Bring to a boil and then reduce to a simmer. Cover and cook for 30 minutes.

Remove from heat and transfer vegetables to a blender using a slotted spoon. Blend with 1 cup of the broth until smooth. Remove from blender and pour mixture through a colander, then return to stock pot. Stir well then add the cream mixture slowly, stirring until fully blended.

Heat to a simmer and slowly add the cheese stirring frequently for 5 to 10 minutes.

Serve hot or refrigerate and reheat before serving. Garnish with a half teaspoon of freshly chopped green onion and a few crisp corn tortilla strips.

Bon Appétit!

Appetizers, Soups & Salads