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Recipes
Roasted Chile Poblano Cream Soup
Roasted Chile Poblano Cream Soup
Roasted Chile Poblano Cream Soup
photo credit: Ev Thomas
Roasting chiles adds a smoky rich flavor to the soup.
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Serves
6
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Ingredients
6
poblano
peppers
1/4
cup
onion, small dice
1
garlic
clove, minced
2
cups
chicken broth, preferably fresh
salt and pepper to taste
1/2
teaspoon
freshly ground nutmeg
2
cups
milk or half and half
3
tablespoons
butter
1
tablespoon
all-purpose flour
Garnishes (optional):
1/2
cup
Monterrey jack cheese, (shredded)
2
ea
corn tortillas (6-inch) cut into thin strips and crisp-fried and drained on paper towels
Instructions
1. Preheat oven to broil. Place poblano chile peppers on a cookie sheet and place in oven. Allow skin to blacken and blister, turning the chile peppers until all sides are done. (Note: Do not overcook.) When they are done, place them in a paper bag and seal. In about 15 to 20 minutes, take them out of the bag and peel the skin off each one. Remove the stems and seeds.
2. Combine in blender, chile peppers, onions, garlic, broth, salt and pepper to taste and nutmeg. Blend until smooth. In a small saucepan over medium heat, warm the milk and set aside. In another saucepan over medium heat, melt the butter or margarine, add the flour and stir well. Add the warmed milk and stir until well blended. Add the chile pepper mixture and mix well. Reduce heat to low and simmer for 30 minutes.
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