My favorite way to use poblano peppers is to roast them first before using them in any dish. Roasting gives them a great smoky flavor without amping up the heat. And while I prefer to do my roasting on a grill outside, I also have no problem throwing them on the grate of my gas stove...as long as I keep a constant eye on them as some sparks can fly!
This soup was the product of having leftover poblano and jalapeno peppers as well as some cilantro from when I made this Creamy Chicken Chili. So since I needed a soup to have for lunch for the week so I threw my peppers on the open flame and came up with this creamy, smoky soup that I brightened up with some cilantro and fresh lime juice. And to make it a little heartier so it would hold me over all afternoon, I added some cooked quinoa to my bowl.
The flavors were exactly what I imagined, and the texture was so smooth and velvety. It was easy to make, too, the longest step being waiting for the peppers' skins to be ready peel and removing the stems and seeds.
If you like heat, you could definitely saute some raw jalapenos (or even spicier peppers, like serranos or habaneros) before adding the roasted peppers. But since my 40 year old self can't take heat the way it used to, I stuck to just roasted peppers this time.
- 1 large Poblano pepper
- 1 Jalapeno pepper
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 Tbsp flour
- 28 oz low sodium chicken broth
- 2 Tbsp chopped cilantro
- Salt and pepper
- 1/4 tsp cumin
- 8 oz light cream
- Juice of a 1/4 of a lime
- More cilantro for serving
- Optional: Quinoa for serving
- Roast your peppers: Place your poblano and jalapeno over an open flame (I use my gas stove but would use my outdoor grill when we aren't snow covered). Keep the peppers on the flame, turning every 1-2 minutes, until the skin is completely charred. Transfer to a bowl and cover with plastic. Let sit 10 min. Remove from the bowl and peel the skin. Chop the peppers (keeping or discarding the seeds depending on how much heat you want), reserving a few slices for garnish.
- Heat olive oil and butter in a heavy bottomed pot over medium high heat
- Add the onions and garlic; saute 2 minutes
- Add the flour and stir, creating a roux.
- Add the chopped peppers, broth, cilantro, salt, pepper, and cumin. Let simmer 10 minutes.
- Remove from heat and puree the soup in a blender or with a handheld immersion blender.
- Return to low heat and slowly add the cream, stirring as you add it.
- Stir in juice of 1/2 of a lime.
- Adjust salt if needed.
- Serve topped with more cilantro, if desired. I served mine with a spoonful of cooked quinoa making it a full meal that held me over all afternoon.