Poblano chile soup (modified from Saveur)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Lb/ 4-5 poblano chiles2 Tbsp unsalted butter1 Vidalia onion , chopped1 celery rib, chopped1 carrot, peeled and chopped5 oz fresh spinach ,chopped4 cups chicken broth2 cups 1% milk kosher salt and pepper to taste1 serrano chile stemmed ,seeded and minced.
Heat broiler place poblanos on a foil lined baking sheet,broil, turning as needed until blackened all over
( about 20 min) transfer to a bowl and let them cool,then peel and discard peels , stems and seeds. Chop peppers and set aside.
Heat butter in sauce pan add onions, carrots and celery and cook until soft, add poblanos, spinach and parsley cook until wilted then ,add the broth and milk,bring to a boil reduce heat and simmer until slightly reduced, remove from heat add the pepper and salt (also add the cream now if you so desire).Puree in blender until smooth. sprinkle the chopped serrano pepper on soup when serving.( dollop of sour cream also)
Serving Size: makes 4 servings @2 cups each.
Number of Servings: 4
Recipe submitted by SparkPeople user INGMARIE.
( about 20 min) transfer to a bowl and let them cool,then peel and discard peels , stems and seeds. Chop peppers and set aside.
Heat butter in sauce pan add onions, carrots and celery and cook until soft, add poblanos, spinach and parsley cook until wilted then ,add the broth and milk,bring to a boil reduce heat and simmer until slightly reduced, remove from heat add the pepper and salt (also add the cream now if you so desire).Puree in blender until smooth. sprinkle the chopped serrano pepper on soup when serving.( dollop of sour cream also)
Serving Size: makes 4 servings @2 cups each.
Number of Servings: 4
Recipe submitted by SparkPeople user INGMARIE.
Nutritional Info Amount Per Serving
- Calories: 243.0
- Total Fat: 10.4 g
- Cholesterol: 25.9 mg
- Sodium: 423.0 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 6.8 g
- Protein: 14.0 g
Member Reviews