March 1, 2005
Cream of Poblano Soup

Poblanos are my second favorite pepper after smoked jalapenos (chipotles). Most people encounter poblanos as the base for a chile relleno dish, but there is so much more potential to these spicy but not brutally hot peppers. I particularly like poblanos as the star ingredient in a spicy soup.

I first had Cream of Poblano soup at a restaurant in Cancun, Mexico a few months after I got married. We sat on the deck of La Distileria and enjoyed flights of matched tequilas, firm ocean whitefish in a spicy sauce, and this soup.

I searched the web for recipes that looked like they'd produce that flavor I'd enjoyed so much while relaxing in the January sun of Mexico's Carribbean cost. I think this one, which I have modified a little from the original at Soup Song (a great resource for soup lovers), captures much of the flavor and spiciness of the one I experienced at La Distileria without blowing off your eyebrows with too much spiciness.

You don't even have to roast and peel the poblanos for this simple soup, though if you wish, you may. It will intensify the flavor a bit.

Cream of Poblano Soup
from a recipe from Soup Song

1 Tablespoon olive oil
1 Tablespoon butter
3 diced poblano peppers, seeds and membranes removed
2 medium onions, diced
1/2 carrot, diced
4 cups low sodium vegetable stock
1 large white potato, diced
8 oz. Mexican crema fresca (substitute sour cream, yogurt, or creme fraiche if you prefer)
chopped cilantro for garnish
8 large tortilla chips
1 cup Chihuahua cheese, shredded (or you can use cheddar or monterey jack if you prefer)

In a soup pot or stock pot heat the oil and butter until the butter starts to sizzle.

Add the peppers, onions, and carrot and sautee 5 minutes, stirring to coat the vegetables with the oil and butter.

Add the potatoes and stock. Bring to a boil, then reduce to a simmer. Cover and cook for 30 minutes until potatoes and carrots are soft.

Using an immersion blender, blend soup thoroughly until uniformly smooth.

(UPDATE: And then add the crema fresca and stir)

Serve in oven-proof bowls. Place two tortilla chips on top of each bowl, sprinkle 1/4 of the cheese on top of the bowl and set under a broiler until the cheese is melted and golden brown.

If you like it spicier, don't get rid of all the seeds and membranes of the poblanos and make the soup a day or two ahead of time. It just gets spicier and more complex as it sits in the refrigerator.

One caution - my fingers were red and mildly irritated for hours after I prepped the poblanos for this recipe from the capsaicin in the peppers. You might want to wear a glove on the hand holding the pepper in place as you dice it if you have sensitive skin

Posted by Barrett in Maryland at March 1, 2005 9:02 AM | TrackBack Print-friendly version
Comments

Wow, this is something I'll be trying soon, it sounds fantastic.

Posted by Deb on March 1, 2005 at 8:20 PM

It was fantastic -- I was lucky enough to be one of the tasters for this stuff and it was great. I'll be trying it on my own before too long...

Posted by paul on March 2, 2005 at 11:05 AM

Merci Beaucoup.

Posted by Arhat Morya Ashram on December 2, 2006 at 7:17 AM

Had a Poblano Soup at favorite restaurant (San Antonio). Was excellent. Sounds like this one. Will definitely try it! Thanks966447

Posted by W. B. Fisher on January 25, 2008 at 8:59 PM

Had Cream of Poblao Soup in Matzalan Mexico and this looks and sounds just what we had, my husband and I can't wait to try it!!

Posted by K. Miller on April 5, 2008 at 11:06 AM

When do you add the crema fresca? I don't see this in the directions.

Posted by Meg on May 11, 2009 at 6:47 PM

Meg - it goes in at the end - I just updated the recipe to reflect that fact.

Posted by Barrett on May 12, 2009 at 10:57 AM

i had the same soup as well, in cancun! just last week. lol
and, here i am searching for the recipe

Posted by robin on December 31, 2009 at 11:03 AM

I also had this soup in MX and wanted to find a recipe when I got back to the states. This recipe is easy and turned out very similar to what I had in MX Very good and have recommended it to my friends. Thanks

Posted by Gloria Suss on April 19, 2010 at 8:50 PM

jalapenos ARE NOT chipotles. they're two different peppers kinds of pepper.

Posted by vtx on May 26, 2010 at 11:19 AM

Chipotles are Jalapenos that have been allowed to ripen to red before being picked and then smoked until the moisture is gone. They are the the EXACT same pepper, just processed differently.

Posted by Mr X on July 27, 2010 at 8:09 PM

When I moved to El Paso, TX from Florida last year my mom told me about this poblano soup that I should try at The Greenery on the west side. I had it last year and loved it. My mother has since passed away and I've forgotten about this soup. I just happened to go to the Greenery on a Thursday picking up some bread for a neighbor and remembered this soup. Just so happens that it was a Thursday and much to my delight could once again order this soup. When the water put it in front of me, I inhaled it with gusto. Thought about bringing some home but decided to make my own soup. Well came across your recipe and I am just amazed at how good it tastes, even better than the Greenery I feel. Now I'll always have this on hand whenever I want it. So delicious and so healthy. I added Asiago cheese on top and really made it creamier than the sour cream which also was an excellent addition........Yummmmmmmmm!

Posted by Sherry C. Willner on January 15, 2011 at 3:40 PM

Awesome! Definitely restaurant quality. I make it often. How ever I have not tried roasting the peppers yet. Will soon. Deelish!

Posted by spammers on January 17, 2011 at 1:50 AM

I didn't add the sour cream or cheese, but I did add 1 1/4 tsp salt and 1 1/4 tsp Mrs Dash Southwest Chipotle seasoning. My hubby and I love love love this soup!!!!

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