CREAM OF POBLANO SOUP
Got this recipe from a friend. She says it's a hit at her house every time she makes it and it always gets rave reviews.
Provided by Lynnda Cloutier
Categories Cream Soups
Number Of Ingredients 11
Steps:
- 1. Mix the potatoes, chiles, onion, garlic, dill, and water in the slow cooker. Cover and cook on low for 6 to 8 hours, or until the potatoes are tender. About 30 minutes before serving, remove the potatoes and the chiles from the slow cooker with a slotted spoon, and place in a blender. Discard the remaining ingredients from the slow cooker and rinse out. Add the milk and sour cream to the blender with the potatoes and the chiles. Blend until smooth or desired consistency. Return the mixture to the slow cooker, add the chicken stock, cover and continue to cook on high for another 30 minutes or until the soup is hot. Serve in an individual bowl, sprinkle each with a little crumbled cotija and fresh sprigs of dill, and serve with fresh, hot bread. Makes 6 to 8 servings Recipe Notes The name of this recipe in the book is Crema De Chile Poblano. I changed the name so I could find it in my database. The author says: We first made this delicious soup at cooking school in Mexico. Poblano chiles have a unique, rich flavor that cannot be found in other chiles, which is why they are a favorite to many people in central Mexico. The original recipe called for roasted poblanos, which can take quite some time to prepare, but by making this recipe in the slow cooker, the skins of the chiles soften enough that you don't need to remove them, and they help the soup retain its rich green color. This did not look like the picture in the book. It looked more like it was processed in the food processor rather than the blender. That said, the flavor of this soup is fabulous. This is one recipe NOT TO BE MISSED. Terry says she uses the refrigerated potatoes, the partially cooked ones.If you use the refrigerated potatoes, you don't have to cook them as long as the regular potatoes. And she uses cilantro instead of dill. Also, you can use Greek feta cheese for the Mexican Cotija cheese. Terry Pogue
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Dolly Jinnah
[email protected]This is a great recipe. I've made it several times and it always turns out delicious.
Andre Mitchell
[email protected]I love this soup! It's so creamy and flavorful. I always make a big batch so I can have leftovers for lunch the next day.
Teodora Bualli
[email protected]This soup was a hit with my family! Everyone loved the creamy texture and the smoky flavor from the poblano peppers.
Pippa Watson
[email protected]I will definitely be making this soup again. It was so easy to make and it turned out so flavorful.
Ss Shihab
[email protected]This soup was delicious! I loved the creamy texture and the smoky flavor from the poblano peppers.
Faraz Magsi
[email protected]This was a great recipe! The soup was easy to make and it turned out great. I will definitely be making this again.
younus ansari
[email protected]I'm not a huge fan of poblano peppers, but I was pleasantly surprised by this soup. The flavors were really well-balanced and the soup was very creamy.
napi chabahil
[email protected]This soup is amazing! The flavors are so complex and delicious. I love the way the poblano peppers add a smoky flavor to the soup.
Ashna Kalare
[email protected]I made this soup for a party and it was a huge hit! Everyone loved it. The soup is creamy and flavorful, and the poblano peppers give it a unique flavor.
Jacob Lundgren
[email protected]This was a great soup! I love the way the poblano peppers add a little bit of spice. I also really appreciate that this recipe is so easy to make.
Ms meo
[email protected]This soup was absolutely delicious! The flavors were perfectly balanced, and the poblano peppers gave it a nice smoky flavor. I will definitely be making this again.