Re: [CH] poblano soup
Terry Pogue (tpogue@comcast.net)
Fri, 1 Aug 2008 09:50:18 -0400
Well, I guess it is. I hadn't thought of that.
Here's the recipe. It's delicious.
Crema De Chile Poblano - Serves 4
Recipe By: Tammy Biber and Theresa Howell
Published in: Southwest Slow Cooking
Ingredients
2 large potatoes -- peeled and cut into approximately 8 pieces
5 large Poblano chiles -- seeded and cut into 1 inch strips
1/2 yellow onion -- coarsely chopped
6 clove garlic -- chopped
1 tablespoon dill -- dried
1 cup water
1 cup milk -- non-fat
1 tablespoon sour cream
3 cup Chicken Stock
1/2 cup Cotija Cheese -- crumbled
12 sprig dill -- fresh
Instructions
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, covet
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 idill, and serve with fresh, hot
bread.
Makes 6 to 8 servings
Recipe Notes
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.
Printed from A Cook's Books -- Recipe management for Macintosh
http://www.terrypogue.com/Terry
"My idea of pure heaven is to spend a day in the kitchen, peeling,
chopping, and stirring while the words of a good book fill the air
around me."
Ruth Reichl
On Jul 31, 2008, at 9:52 PM, Ted Wagner wrote:
> Poblano soup? Is it vegetarian?
>
>
>
> ----- Original Message ----
>> From: Terry Pogue <tpogue@comcast.net>
>> To: Chile Heads List <chile-heads@globalgarden.com>
>> Sent: Thursday, July 31, 2008 2:32:24 PM
>> Subject: [CH] poblano soup
>>
>> We finished the Poblano Soup today. That is such a good soup. A
>> little kick, not much, but lots of flavor.
>> I have the slow cooker on now with carne adovado. I made a double
>> portion so we'll have several meals from it plus some to freeze for
>> later. Or maybe to mix with some posole. Yes, that sounds so good to
>> me. I'll do some posole next week.
>> terry
>>
>>
>> http://www.terrypogue.com/Terry
>> "My idea of pure heaven is to spend a day in the kitchen, peeling,
>> chopping, and stirring while the words of a good book fill the air
>> around me."
>> Ruth Reichl
>