Guest guest Posted January 9, 2002 Report Share Posted January 9, 2002 Sopa de Chile Poblano (Poblano Chili Soup) -- This fragrant, smoky Mexican soup features fresh-roasted poblano chiles. It's blended smooth with potatoes, then accented with corn kernels and a dollop of sour cream. Preparation hint: If you're pressed for time, peppers can also be peeled under running water immediately after roasting. Cuisine: Mexico Prep Time: 20 Minutes Cooking Time: 25 Minutes Yield: 4 Servings Source: EthnicGrocer -- Ingredients - (Click on a shopping cart to view an individual product. Click " View all recipe products " to see all recipe products.) 2 tablespoon(s) Vegetable oil Tellicherry Black Peppercorns Real Vegetable Stock to taste Sea salt 1 Onion, sliced 2 clove(s) Garlic, roughly chopped 1 Potato, peeled and cut into small cubes 1/2 cup(s) Corn kernels, fresh or frozen 6 tablespoon(s) Sour cream, as garnish 6 Poblano peppers, fresh Cilantro, fresh for garnish -- Instructions Roast the poblanos, either directly over a gas flame, or under the broiler, on a sheet pan, 4-5 inches below the broiler. Turn peppers occasionally, until blackened completely. Place roasted peppers inside a plastic bag for 5 minutes, to steam. Remove peppers from bag and peel blackened skin from the flesh; remove the stem, seeds and veins. Slice peppers into short strips. Heat the oil in a stockpot over medium heat, add the onions, and sauté until they are lightly browned. Add the garlic and cook until fragrant; stir in the poblanos. Add the potatoes and stock, and simmer until the potatoes are tender. Blend the soup in small batches using a hand blender or food processor. Strain. Return soup to pot and simmer with the corn 10 more minutes, adjust seasoning to taste with salt and pepper. Garnish soup with 1 tablespoon sour cream, and fresh cilantro. -- -- Language is an expression of thought. Everytime you speak, your mind is on Parade Mark 12: 30,31 _______________ Send and receive Hotmail on your mobile device: http://mobile.msn.com Quote Link to comment Share on other sites More sharing options...
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