CREAM OF POBLANO SOUP
Got this recipe from a friend. She says it's a hit at her house every time she makes it and it always gets rave reviews.
Provided by Lynnda Cloutier
Categories Cream Soups
Number Of Ingredients 11
Steps:
- 1. Mix the potatoes, chiles, onion, garlic, dill, and water in the slow cooker. Cover and cook on low for 6 to 8 hours, or until the potatoes are tender. About 30 minutes before serving, remove the potatoes and the chiles from the slow cooker with a slotted spoon, and place in a blender. Discard the remaining ingredients from the slow cooker and rinse out. Add the milk and sour cream to the blender with the potatoes and the chiles. Blend until smooth or desired consistency. Return the mixture to the slow cooker, add the chicken stock, cover and continue to cook on high for another 30 minutes or until the soup is hot. Serve in an individual bowl, sprinkle each with a little crumbled cotija and fresh sprigs of dill, and serve with fresh, hot bread. Makes 6 to 8 servings Recipe Notes The name of this recipe in the book is Crema De Chile Poblano. I changed the name so I could find it in my database. The author says: We first made this delicious soup at cooking school in Mexico. Poblano chiles have a unique, rich flavor that cannot be found in other chiles, which is why they are a favorite to many people in central Mexico. The original recipe called for roasted poblanos, which can take quite some time to prepare, but by making this recipe in the slow cooker, the skins of the chiles soften enough that you don't need to remove them, and they help the soup retain its rich green color. This did not look like the picture in the book. It looked more like it was processed in the food processor rather than the blender. That said, the flavor of this soup is fabulous. This is one recipe NOT TO BE MISSED. Terry says she uses the refrigerated potatoes, the partially cooked ones.If you use the refrigerated potatoes, you don't have to cook them as long as the regular potatoes. And she uses cilantro instead of dill. Also, you can use Greek feta cheese for the Mexican Cotija cheese. Terry Pogue
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Khin Maung Shwe
[email protected]I love the combination of poblano peppers and corn in this soup. It's a unique and delicious flavor combination.
dizwhoibe20
[email protected]This soup is a great way to use up leftover poblano peppers. It's also a good meatless meal option.
Bangla Waz Islamic Tv
[email protected]I've made this soup several times now and it's always a crowd-pleaser. It's creamy, flavorful, and just the right amount of spicy. I highly recommend it!
Prince KOssy
[email protected]This soup was a disappointment. The poblano peppers were not roasted properly and the soup was way too spicy. I ended up throwing most of it away.
Kevin Pittman
[email protected]Meh.
Bilal Iqbal
[email protected]Not bad, but not great either. The soup was a bit bland for my taste, even after I added some extra seasoning. I think it could have used more roasted poblano peppers to give it a more intense flavor.
Jani Baloch
[email protected]This soup was a hit at my dinner party! The flavors were perfectly balanced and the soup was so creamy and rich. I'll definitely be making this again for my next gathering.
nekitha nokewes
[email protected]Great soup! I'm not usually a fan of cream soups, but this one won me over. The poblano peppers gave it a nice smoky flavor without being too spicy. I served it with a side of crusty bread and it was the perfect comfort food on a cold night.
Adebayo Shuaib
[email protected]Easy to follow recipe that yielded delicious results. I made a few minor modifications, such as using vegetable broth instead of chicken broth and adding a bit of cayenne pepper for some extra heat. Will definitely be making this again!
Kyo Stone
[email protected]This poblano soup was an amazing blend of flavors and textures. The creamy base was rich and smooth, while the roasted poblano peppers added a smoky, slightly spicy kick. I loved the addition of corn and black beans, which gave the soup a hearty and