Monday, November 30, 2015

Cream of Poblano Soup


Thanksgiving has come and gone. And now we are full-fledged into Christmas season. But before I go all choclate-sprinkles-peppermint-bark-toffee-truffle-eggnog on you guys, I wanted to share something a little more light after we all stuffed our faces to contentment yesterday. What was your favorite part of the day? Mine was a toss up between the bloody mary bar while watching the parade and the time spent with my loved ones. I just love this family of mine, and could shout it from the rooftops! I also love roasting poblanos and adding them to almost any meal because they have such a unique and bold flavor, without causing too much of a fuss in the kitchen. Soup seemed like the perfect Friday meal, because I assume you will also be eating leftovers galore (come back tomorrow to see what I've done with mine). Whip up a pot and be sure to tag me on instagram with #HDFB. 


 Cream of Poblano Soup

Ingredients:
  • 5 poblano chiles
  • 2 tbsp. butter
  • 1 tbsp. olive oil
  • 1 onion, chopped
  • 4 garlic cloves
  • 1/4 cup chopped fresh cilantro
  • 2 tbsp. chopped fresh parsley
  • 5 cups broth
  • 1/2 cup heavy whipping cream
  • salt and pepper to taste

Heat up grill on high, or turn on broiler. Roast the poblanos, turning so that they turn crisp and black on all sides. Remove from the heat and place into a ziplock bag for 20 minutes to steam. Remove from the bag and remove stems, skins, and seeds from all peppers; discard. Roughly chop the roasted skin. Set aside.

In a large soup pot, melt the butter and oil together over medium-high heat. Add in the onion and cook until softened, about 7 minutes. Add in the garlic and season with salt and pepper. Stir to mix. Add in the chopped poblano, cilantro, and parsley, stir and cook for another 2 minutes.

Add in the broth and bring to a simmer. Add in the cream and stir together. Blend the soup using an immersion blender, or use a blender by blending in batches until smooth. Be careful, for the mixture will be hot.

Add the pureed soup back into the pot and bring back to a simmer. Serve hot. 

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