Poblano Soup

This Poblano Soup Recipe is by far one of the most requested treats at my home.

Believe it or not, I have my friends children asking for me to freeze (foodsaver) this delight for their Christmas gifts from me. Not kidding….it’s just this good!

We take vacation during the summer to the beach and usually rent a house for a week. About 3 years ago I cooked soups and spaghetti sauces etc…and froze them in my “foodsaver” bags to make mealtime for all the kids and adults quick and easy to serve….lets face it….you don’t want to cook your whole vacation! It worked GREAT and I’ll never do it any other way! We even bbq’d Hamburger patties and froze them! They were probably the best dang burger ever made!

The reason I bring all this up is that out of all my soup recipes I could freeze and bring to vacation, this is the most requested soup. ( I eat/drink it out of a cup)!

The following is to make a LARGE pot…I don’t think I can remember how to make a small pot!

8-10 – Tablespoons butter or margarine
19-21 – Poblano chile peppers (roasted) peeled, seeded and diced ( see below for procedure)
2 1/2 – cup chopped onion
1 1/4 – cup chopped carrots
10 – Tablespoons all-purpose flour
10 – Cups of water
12 – Cups of Chicken Stock
4 -5 – Cups of half and half
2 bunches – Finely chopped washed and stemmed fresh Cilantro
6 – Teaspoons of salt
8 -10 – large cups of crushed tortilla chips
6-8 – Cups of Monterey Jack Cheese shredded

For the  peppers I cut the stems off and scape out the seeds and veins from the inside of the pepper and place on a cookie sheet. I then place in oven on HI Broil with a pair of tongs very handy! Flip the peppers several times until the skin of the peppers starts to brown and separate. One softened and skin is clearly removable, take peppers out and let cool. Once able to handle comfortably, remove thin layer of skin from pepper and chop into small to medium pieces.

Add Peppers, onion and carrots to the melted butter/margarine and saute fo 10-15 minutes until vegetables are soft. Sprinkle with Flour to slightly “Stiffen” up. Saute after the flour another 4-5 minutes.

Whisk in Water, Chicken Stock and Cilantro until blended to your satisfaction. Simmer uncovered for 30 minutes.

Now here’s the pain part…Transfer soup in batches to a blender or food processor and blend until smooth and return to another large pot.

Add half and half and salt and heat to simmer.

Ladle soup into individual bowls and top with tortilla chips, cheese and fresh Cilantro….you will be a hero!

This is a lot of fun to make and the kids LOVE to help. I know it sounds like a bunch of work but the Poblano Soup Recipe that I think I’ve perfected…is actually not that labor intensive because you blend most all of it! Only problem I have is that I need two big pots! Enjoy!