Poblano chile soup (modified from Saveur)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Poblano chile soup (modified from Saveur) calories by ingredient
Introduction
Saveur recipe has 1 cup of cream also in soup and serves it with a spoonful of sour cream. You can add if you like. Saveur recipe has 1 cup of cream also in soup and serves it with a spoonful of sour cream. You can add if you like.Number of Servings: 4
Ingredients
-
2 Lb/ 4-5 poblano chiles
2 Tbsp unsalted butter
1 Vidalia onion , chopped
1 celery rib, chopped
1 carrot, peeled and chopped
5 oz fresh spinach ,chopped
4 cups chicken broth
2 cups 1% milk
kosher salt and pepper to taste
1 serrano chile stemmed ,seeded and minced.
Directions
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.