Roasted Poblano Soup
Ingredients:
2- Poblano Pepper, Roasted*
1- Sm. Onion,Roughly Chopped
3- TBLS Butter
2- TBLS Flour
2- Cups Chicken Broth
1- TBLS Heavy Whipping Cream
1- TSP. Garlic Powder
Salt n Pepper to Taste
Pinch of Cayenne Pepper
1. In a medium sauce pan over medium heat melt butter, when butter is completely melted mix in flour, garlic powder. Lower heat and simmer for about 5 minutes, careful not to burn the roux. Roux should be light to medium brown.
2. Add onions, continue cooking about 5-8 mins. Until onions are slightly translucent. Add chicken broth, poblano pepper, salt n pepper, and Cayenne.Continue simmering 10 mins, broth should be slightly thick.
3. Remove soup from heat, with an immersion blender, puree peppers until smooth. Return to heat whisk in cream and keep on low heat until ready to serve.
* Roasting Poblano Peppers- Pre-heat broiler on high. Place peppers on a cookie sheet and char peppers on all sides. Remove peppers from broiler and place in a baggie to steam for about 10 minutes. Peel skin off of the peppers, remove stem and roughly chop peppers. For a mild soup remove all seeds, if you like heat in your soup then leave most of the seeds in while chopping the peppers.
Ingredients:
2- Poblano Pepper, Roasted*
1- Sm. Onion,Roughly Chopped
3- TBLS Butter
2- TBLS Flour
2- Cups Chicken Broth
1- TBLS Heavy Whipping Cream
1- TSP. Garlic Powder
Salt n Pepper to Taste
Pinch of Cayenne Pepper
1. In a medium sauce pan over medium heat melt butter, when butter is completely melted mix in flour, garlic powder. Lower heat and simmer for about 5 minutes, careful not to burn the roux. Roux should be light to medium brown.
2. Add onions, continue cooking about 5-8 mins. Until onions are slightly translucent. Add chicken broth, poblano pepper, salt n pepper, and Cayenne.Continue simmering 10 mins, broth should be slightly thick.
3. Remove soup from heat, with an immersion blender, puree peppers until smooth. Return to heat whisk in cream and keep on low heat until ready to serve.
* Roasting Poblano Peppers- Pre-heat broiler on high. Place peppers on a cookie sheet and char peppers on all sides. Remove peppers from broiler and place in a baggie to steam for about 10 minutes. Peel skin off of the peppers, remove stem and roughly chop peppers. For a mild soup remove all seeds, if you like heat in your soup then leave most of the seeds in while chopping the peppers.
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