Roasted Poblano Pepper and Corn Soup
This Roasted Poblano Pepper and Corn Soup mellow, sweet, and spicy; one of my favorites especially served with some friend tortilla strips.
Servings 4 Servings
Calories 387kcal
Ingredients
- 2 Poblano peppers
- 2 Jalapeno peppers
- 1 quart milk I used 2% milk combined with half and half with a 3:1 ratio
- 1-2 tsp ground Chipotle pepper
- 1 fresh bay leaf
- 1 sprig rosemary
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1 large onion
- 1 tsp fine salt
- 3 cloves garlic
- 2 Tbsp all purpose flour
- 1 Tbsp ground cumin
- 4 ears of corn kernels removed (or approximately 3 cups of corn, canned or frozen)
For the Garnish:
- Sour Cream
- Corn tortilla strips fried in a little oil until crispy or purchased tortillas, lightly crushed
- Cilantro
Instructions
- Set the broiler on high, lay both the Poblano and Jalapeno peppers in one layer on a baking tray and broil until the skin is black and blistered; turning as needed to roast on all sides. Remove the jalapeno early if necessary as the Poblano will take longer.
- Transfer the charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes.
- Peel the skins off and discard (they should just slip off) and remove the stems and seeds. Cut into dice. Set side.
- Put the milk into a large pan. Add the chipotle pepper, bay leaf and rosemary to the milk. Bring the milk to a simmer, cover and turn off the heat and let infuse for 20 minutes.
- In a large soup pan, melt the butter and oil over medium heat. Add the onion and salt and cook until softened, but not browned.
- Reduce the heat to medium-low and add the garlic, flour and ground cumin and cook for another minute. Add the corn and roasted poblanos and cook for a few minutes.
- Strain the milk through a sieve and add it to the vegetables. Bring to a simmer and cook for about 15 - 20 minutes (do not boil). Remove from the heat and leave to cool for a few minutes.
- Put half the soup into a blender and blend until smooth and add it back to the pan.
- Check seasoning.
- Serve in deep bowls and top with a dollop of sour cream, crispy tortilla strips and cilantro.
Nutrition
Serving: 18 | Calories: 387kcal | Carbohydrates: 47g | Protein: 14g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Cholesterol: 29mg | Sodium: 800mg | Fiber: 4g | Sugar: 6g