Roasted Poblano Soup

• Produce

  • 1 Cilantro, stems
  • 3 Garlic cloves
  • 1 Onion
  • 4 Poblano peppers

• Canned Goods

  • 4 cups Stock

• Condiments

  • 1 Hot sauce

• Baking & Spices

  • 3 tbsp All-purpose flour
  • 2 Pepper, freshly ground
  • 1/2 tsp Salt

• Dairy

  • 3 tbsp Butter

• Other

  • Crema (or heavy cream or sour cream

Found on mexicanplease.com

Description

Directions

• Rinse the poblanos and roast on a baking tray at 400F. Give them a flip after 15 minutes. Theyll be mostly roasted in another 10-15 minutes, so 25-30 minutes total roasting time in the oven.
• Add 3 Tablespoons butter to a saucepan on medium heat
• Chop an onion and add to the saucepan, sauteing for 5-7 minutes.
• Mince 3 garlic cloves and add to the onion, cooking for 1-2 minutes
• Add 3 Tablespoons flour to the onion mixture and mix well.
• Add 4 cups of stock to the mixture along with 1/2 teaspoon salt and freshly cracked pepper. Stir well.
• Bring to a simmer and cook for 8-10 minutes.
• Once the poblano peppers have cooled a bit, pull off as much skin as you can. Then de-stem and de-seed the poblanos.
• Roughly chop the poblanos and add to the saucepan.
• Cook until everything is at a uniform temp and then combine the mixture in a blender (or use an immersion blender).
• Return to saucepan and simmer for 5-10 minutes. Salt to taste. I added another 1/4 teaspoon of salt.
• Serve immediately but dont forget to garnish! I used Crema, finely chopped cilantro stems, freshly ground pepper, and a couple dashes of Valentina hot sauce.
• The acidity of the hot sauce pairs well with the poblanos so feel free to re-garnish once you make your way through the top layer.

Nutrition