Sopa De Chile Poblano Poblano Chile Soup Recipes

Steps:

• Heat a grill or grill pan to medium-high heat. Grill the poblanos skin-side down until blistering, about 5 minutes. Remove from the heat and let cool slightly.
• While the poblanos are cooling, spray the grill pan with nonstick cooking spray and grill the Cotija cheese on all sides until browned, 2 to 3 minutes. Remove from the heat and let cool. Cube the cheese and reserve for garnish.
• Remove and discard the blistered skin from the poblanos. Dice 1 poblano and reserve for garnish. Roughly chop the remaining 2 poblanos.
• Melt 1 tablespoon of the butter in a medium saucepan over medium heat. Add the onions and the 2 chopped poblanos and cook, stirring occasionally, until tender, 5 to 10 minutes. Stir in the Jack cheese. Pour in the 1 quart chicken broth and bring to a rolling boil. Add the cilantro. Boil for 30 seconds and then remove from the heat. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch). Stir in the remaining 1 tablespoon butter.
• Make a cornstarch slurry by whisking together the cornstarch with 4 teaspoons cold water or chicken broth in a small bowl. Stir the slurry into the soup to thicken. Season with salt.
• Garnish with the pepitas, diced poblano and grilled Cotija cheese.

Steps:

• In a large saucepan, heat the oil, then add the pork and sauté over medium heat, stirring frequently, until browned, about 7 minutes.
• Add the chopped onion, corn, poblano chile, zucchini, tomato puree, and the chicken stock.
• Simmer until vegetables are tender, about 20 minutes.
• Add the avocado and Parmesan cheese, stir to incorporate, then season with salt to taste, and garnish with cilantro springs and serve immediately.

Steps:

• In a dutch oven, or other large pot over medium-low heat, heat the oil. Add the onion and saute until golden and soft, about 2 minutes. Add the garlic and cook for 1 minute longer. Raise the heat to medium and add 1 cup of the corn, half of the chiles, and 1 cup of the chicken stock. Bring to a simmer, stir in the oregano, and cook, uncovered, until the corn is tender, 10-15 minutes. Remove from the heat and let cool slightly.
• Ladle the corn mixture into a blender with 1/2 cup of the remaining chicken stock and process until smooth. Pass the mixture through a medium-mesh sieved back into the pot. Add the remaining stock and bring to a simmer over medium-low heat.
• While the soup is heating, in a frying pan over medium heat, melt the butter. Add the remaining poblano chiles, the remaining corn, and the mushrooms and stir well. Season to taste with sea salt and pepper and saute until the mushrooms release their liquid and then the liquid evaporates, about 8 minutes (this may take longer if you are using crimini).
• Add the mushroom mixture and the crema to the soup, stir well cover, and simmer for 10 minutes to blend the flavors. Taste and adjust the seasoning with sea salt and pepper.
• Ladle the soup into warmed bowls and garnish with the cheese. Serve at once.

Steps:

• Preheat oven to broil. Place poblano chile peppers on a cookie sheet and place in oven. Allow skin to blacken and blister, turning the chile peppers until all sides are done. (Note: Do not overcook.) When they are done, place them in a paper bag and seal. In about 15 to 20 minutes, take them out of the bag and peel the skin off each one under running water. Remove the stems and seeds.
• In a blender, combine the chile peppers, broth, salt and pepper to taste and nutmeg. Blend until smooth. In a small saucepan over medium heat, warm the milk and set aside. In another saucepan over medium heat, melt the butter or margarine, add the flour and stir well. Add the warmed milk and stir until well blended. Add the chile pepper mixture and mix well. Reduce heat to low and simmer for 30 minutes.

Steps:

• 1. Heat broiler to high heat. Place poblano chiles on a foil-lined baking sheet, and broil, turning as needed, until blackened all over, about 20 minutes; transfer to a bowl and let cool. Peel and discard skins, stems, and seeds; roughly chop, and set aside. 2. Heat butter in a 6-qt. saucepan over medium-high heat. Add onion, celery, and carrot, and cook, stirring occasionally, until soft, about 10 minutes. Add chopped poblanos, spinach, and parsley, and cook, stirring, until slightly wilted, about 3 minutes. Add stock and milk, and bring to a boil; reduce heat to medium-low, and cook, stirring occasionally, until slightly reduced, about 35 minutes. Remove from heat, stir in cream, and season with salt and pepper; puree in a blender until smooth, at least 1 minute. 3. To serve, divide soup among serving bowls and then dollop with about 1 tbsp. crema in the center of each; garnish with some of the serrano chiles and tortilla strips.