Thursday, June 14, 2012

Roasted Poblano Soup



Today I'm so excited to be guest posting on Wendy's fantastic food blog The Weekend Gourmet. It has been a pleasure following her blog and getting to know her. The recipe I'm sharing today is Roasted Poblano Soup. The first time I had this soup was at a neighborhood soup and salad place. I was hooked immediately. It is creamy, with a hint of heat from the peppers. The grilled corn and cherry tomato garnish gives it some texture and makes the flavors pop. We tend to like our food HOT down here in Texas, so you may want to check the level of heat in the peppers before you add them to the soup. Usually I will make a generous portion of this soup and then have it for lunch during the week. It pairs nicely with some quesadillas or a nice green salad.


Roasted Poblano Soup:

2 medium poblano peppers 
2 russet potatoes, peeled, diced and boiled until fork tender
2 cloves of garlic, minced
1/2 small onion, chopped
1 small head of fresh spinach, washed and well drained 
 ( you could also 1 cup of frozen spinach, thawed and well drained)
1 cup of cilantro, chopped
1/2 cup half-and-half
4 small fresh corn cobs, grilled and kernels removed from the cob
2 tablespoons olive oil
1 teaspoon of salt and pepper
Fresh cherry tomatoes, roasted corn and Queso Panella for garnish


Directions:

Preheat oven to 350 degrees. Wash poblano peppers and rub them with olive oil. Place them on a baking sheet and bake for 30 minutes. Remove from oven and immediately place them in a brown paper bag. Let them sit for 10-15 minutes. Once peppers have cooled, remove skins and set aside. 


In a large soup pot, add onions and garlic. Cook for 5 minutes. Add in spinach and cook until wilted. Add cooked potatoes, roasted poblano peppers, cilantro, half-and-half and puree in a food processor or with a hand held mixer. Season with salt and pepper. 


Garnish soup with fresh grilled corn kernels, cherry tomatoes and cheese.

Enjoy!






21 comments:

  1. looks + sounds absolutely delicious! i'll definitely have to try this soon!

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    1. Thank you Amy! It was really good, but I think I'm going to wait until the Fall before I make it again. It is too hot here:) Thanks for stopping by.

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  2. Well how fortuitous for me! I picked our first poblano pepper today :) This is our second year growing them, but I've only used them in roasted veggies or stuffed peppers. This soup (esp love the potatoes) looks delicious!

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    1. Many Thanks Ally. Pretty cool that you are growing poblanos. Might have to do that next year:)

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  3. I think I need to visit Texas. This soup looks amazing!

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    1. YES! You do need to visit TX. We would love to have you here. This soup has some heat to it, just like our temps. It can be HOT:)

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  4. This looks like a wonderful soup, and I love the grilled corn and tomato garnish - yum!
    Sue :-)

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    1. Thank you Sue. Love the sweet corn this time of year. Thanks for the comment.

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  5. Ohhhh Yum! I'm pinning this one for my Fall foods to remember.

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    1. Thank you! I agree, I will probably be making this again in the Fall.

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  6. I had a corn and poblano soup for lunch one day this past week myself. It wasn't nearly as good as yours looks. Now I'm scratching my head as to why I never tried to make it myself. I'll have to try out your recipe!

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    1. Thank you Shelley. I'm thinking I might substitute some roasted green chilies the next time I make it.

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  7. I love soup, and love the metabolism-revving power of peppers. I'm looking forward to trying this one!

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  8. Thanks for filling for me doll! Back in TX tomorrow...lunch next Sunday?

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  9. Thanks for filling for me doll! Back in TX tomorrow...lunch next Sunday?

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    1. Can't wait to hear about your trip. Lunch sounds great!

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  10. This is going to the top of my Make Soon list. But I wonder, do you think that I could substitute arugula for the spinach? Hmm, maybe not. Also, I LOOOVE the pretty pattern you made on top with the olive oil.

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    1. Mary, I think substituting arugula would be fine. I'm thinking of substituting Hatch chilies for the Poblano the next time I make it. Thanks for the comment.

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  11. Yep, with the peppers this screams "hot" to me! But I am curious about the taste. Wish I could handle my heat better :( Looks pretty with the design definitely.:)

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    1. Thank you! Sometimes the chilies are very mild. Almost similar to a bell pepper. Other times they can be very hot. It is always best to taste them first before eating them. Thanks for stopping by:)

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