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Lindalou
Senior Nomad
Posts: 623
Registered: 1-12-2004
Location: Punta Banda Baja
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Poblano chili soup
Had some of this at a dinner last night, best soup I have ever eaten.SERVES 6–8
INGREDIENTS
2 lb. poblano chiles
6 tbsp. unsalted butter
1 large white onion, roughly chopped
1 rib celery, roughly chopped
1 medium carrot, roughly chopped
4 oz. spinach, roughly chopped
1/3 cup chopped parsley
4 cups chicken stock
2 cups milk
1 cup heavy cream
Kosher salt and freshly ground black pepper, to taste
½ cup crema or sour cream
1 serrano chile, stemmed, seeded, and minced
Fried tortilla strips, to garnish
INSTRUCTIONS
1. Heat broiler to high heat. Place poblano chiles on a foil-lined baking sheet, and broil, turning as needed, until blackened all over, about 20
minutes; transfer to a bowl and let cool. Peel and discard skins, stems, and seeds; roughly chop, and set aside.
2. Heat butter in a 6-qt. saucepan over medium-high heat. Add onion, celery, and carrot, and cook, stirring occasionally, until soft, about 10
minutes. Add chopped poblanos, spinach, and parsley, and cook, stirring, until slightly wilted, about 3 minutes. Add stock and milk, and bring to a
boil; reduce heat to medium-low, and cook, stirring occasionally, until slightly reduced, about 35 minutes. Remove from heat, stir in cream, and
season with salt and pepper; puree in a blender until smooth, at least 1 minute.
3. To serve, divide soup among serving bowls and then dollop with about 1 tbsp. crema in the center of each; garnish with some of the serrano chiles
and tortilla strips.
[Edited on 12-17-2012 by Lindalou]
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bajaguy
Elite Nomad
Posts: 9247
Registered: 9-16-2003
Location: Carson City, NV/Ensenada - Baja Country Club
Member Is Offline
Mood: must be 5 O'clock somewhere in Baja
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WARNING
Wear gloves when you are peeling and de-seeding the chiles!!!
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msawin
Nomad
Posts: 371
Registered: 8-29-2003
Location: Grass Valley,Ca / Tripui
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Roasting
Got one of these this summer. Check it out...
pueblochiliroasters.com
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Mula
Super Nomad
Posts: 1653
Registered: 8-16-2011
Location: San Nicolas y Lopez Mateos
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You must REALLY love roasted chilis for that price.
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durrelllrobert
Elite Nomad
Posts: 7393
Registered: 11-22-2007
Location: Punta Banda BC
Member Is Offline
Mood: thriving in Baja
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| Quote: | Originally posted by Lindalou
Had some of this at a dinner last night, best soup I have ever eaten.SERVES 6–8
INGREDIENTS
2 lb. poblano chiles
6 tbsp. unsalted butter
1 large white onion, roughly chopped
1 rib celery, roughly chopped
1 medium carrot, roughly chopped
4 oz. spinach, roughly chopped
⅓ cup minced parsley
4 cups chicken stock
2 cups milk
1 cup heavy cream
Kosher salt and freshly ground black pepper, to taste
½ cup crema or sour cream
1 serrano chile, stemmed, seeded, and minced
Fried tortilla strips, to garnish
INSTRUCTIONS
1. Heat broiler to high heat. Place poblano chiles on a foil-lined baking sheet, and broil, turning as needed, until blackened all over, about 20
minutes; transfer to a bowl and let cool. Peel and discard skins, stems, and seeds; roughly chop, and set aside.
2. Heat butter in a 6-qt. saucepan over medium-high heat. Add onion, celery, and carrot, and cook, stirring occasionally, until soft, about 10
minutes. Add chopped poblanos, spinach, and parsley, and cook, stirring, until slightly wilted, about 3 minutes. Add stock and milk, and bring to a
boil; reduce heat to medium-low, and cook, stirring occasionally, until slightly reduced, about 35 minutes. Remove from heat, stir in cream, and
season with salt and pepper; puree in a blender until smooth, at least 1 minute.
3. To serve, divide soup among serving bowls and then dollop with about 1 tbsp. crema in the center of each; garnish with some of the serrano chiles
and tortilla strips. |
⅓ cup minced parsley
Bob Durrell
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Lindalou
Senior Nomad
Posts: 623
Registered: 1-12-2004
Location: Punta Banda Baja
Member Is Offline
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| Quote: | Originally posted by durrelllrobert
| Quote: | Originally posted by Lindalou
Had some of this at a dinner last night, best soup I have ever eaten.SERVES 6–8
INGREDIENTS
2 lb. poblano chiles
6 tbsp. unsalted butter
1 large white onion, roughly chopped
1 rib celery, roughly chopped
1 medium carrot, roughly chopped
4 oz. spinach, roughly chopped
⅓ cup minced parsley
4 cups chicken stock
2 cups milk
1 cup heavy cream
Kosher salt and freshly ground black pepper, to taste
½ cup crema or sour cream
1 serrano chile, stemmed, seeded, and minced
Fried tortilla strips, to garnish
INSTRUCTIONS
1. Heat broiler to high heat. Place poblano chiles on a foil-lined baking sheet, and broil, turning as needed, until blackened all over, about 20
minutes; transfer to a bowl and let cool. Peel and discard skins, stems, and seeds; roughly chop, and set aside.
2. Heat butter in a 6-qt. saucepan over medium-high heat. Add onion, celery, and carrot, and cook, stirring occasionally, until soft, about 10
minutes. Add chopped poblanos, spinach, and parsley, and cook, stirring, until slightly wilted, about 3 minutes. Add stock and milk, and bring to a
boil; reduce heat to medium-low, and cook, stirring occasionally, until slightly reduced, about 35 minutes. Remove from heat, stir in cream, and
season with salt and pepper; puree in a blender until smooth, at least 1 minute.
3. To serve, divide soup among serving bowls and then dollop with about 1 tbsp. crema in the center of each; garnish with some of the serrano chiles
and tortilla strips. |
⅓ cup minced parsley |
Don't know Bob copied and pasted it from the recipe posted on the Punta Banda BB
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Lindalou
Senior Nomad
Posts: 623
Registered: 1-12-2004
Location: Punta Banda Baja
Member Is Offline
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| Quote: | Originally posted by msawin
Got one of these this summer. Check it out...
pueblochiliroasters.com |
Holy chit, $350. 
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Lindalou
Senior Nomad
Posts: 623
Registered: 1-12-2004
Location: Punta Banda Baja
Member Is Offline
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| Quote: | Originally posted by Lindalou
| Quote: | Originally posted by durrelllrobert
| Quote: | Originally posted by Lindalou
Had some of this at a dinner last night, best soup I have ever eaten.SERVES 6–8
INGREDIENTS
2 lb. poblano chiles
6 tbsp. unsalted butter
1 large white onion, roughly chopped
1 rib celery, roughly chopped
1 medium carrot, roughly chopped
4 oz. spinach, roughly chopped
⅓ cup minced parsley
4 cups chicken stock
2 cups milk
1 cup heavy cream
Kosher salt and freshly ground black pepper, to taste
½ cup crema or sour cream
1 serrano chile, stemmed, seeded, and minced
Fried tortilla strips, to garnish
INSTRUCTIONS
1. Heat broiler to high heat. Place poblano chiles on a foil-lined baking sheet, and broil, turning as needed, until blackened all over, about 20
minutes; transfer to a bowl and let cool. Peel and discard skins, stems, and seeds; roughly chop, and set aside.
2. Heat butter in a 6-qt. saucepan over medium-high heat. Add onion, celery, and carrot, and cook, stirring occasionally, until soft, about 10
minutes. Add chopped poblanos, spinach, and parsley, and cook, stirring, until slightly wilted, about 3 minutes. Add stock and milk, and bring to a
boil; reduce heat to medium-low, and cook, stirring occasionally, until slightly reduced, about 35 minutes. Remove from heat, stir in cream, and
season with salt and pepper; puree in a blender until smooth, at least 1 minute.
3. To serve, divide soup among serving bowls and then dollop with about 1 tbsp. crema in the center of each; garnish with some of the serrano chiles
and tortilla strips. |
⅓ cup minced parsley |
Don't know Bob copied and pasted it from the recipe posted on the Punta Banda BB |
Went back and looked it
up. 1/3 cup minced parsley. Don't know why it copied that way.
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bufeo
Senior Nomad
Posts: 793
Registered: 11-16-2003
Location: Santa Fe New Mexico
Member Is Offline
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| Quote: | Originally posted by durrelllrobert
| Quote: | Originally posted by Lindalou...
INGREDIENTS...⅓ cup minced parsley... |
⅓ cup minced parsley |
During the "Cut & Paste" the Unicode Character 'Vulgar Fraction One Third" (which is "⅓" just didn't transpose properly. That's easy to
do sometimes owing to the fact that most folks are using the C&P in their word-processing and may not have Unicode capability.
In any case, looks like a good soup. I've copied (using Unicode  ) the recipe to
file.
Allen R
P.S. I should have also added that if your cutting/pasting into your word processing ( I use MS Word.) you can use the dropdown "Insert" and the
fraction ⅓ is there and you can again do the C & P.
[Edited on 12-17-2012 by bufeo]
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msawin
Nomad
Posts: 371
Registered: 8-29-2003
Location: Grass Valley,Ca / Tripui
Member Is Offline
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I can not wait to make this.... Yum..... Next weekend, New Years
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bigmike
Nomad
Posts: 175
Registered: 9-8-2007
Location: Punta Banda
Member Is Offline
Mood: Loving Life
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The chef for this dish added small bay shrimp to the dish and said if she was serving at home she would have added a large shrimp to sit on top of the
soup.
It was a wonderful soup.
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Lindalou
Senior Nomad
Posts: 623
Registered: 1-12-2004
Location: Punta Banda Baja
Member Is Offline
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| Quote: | Originally posted by bigmike
The chef for this dish added small bay shrimp to the dish and said if she was serving at home she would have added a large shrimp to sit on top of the
soup.
It was a wonderful soup. |
Thanks Mike, don't know why I forgot about the shrimp. When I make it I will also
add some larger ones to hang around the sides
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sheafey
Newbie
Posts: 3
Registered: 11-6-2011
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| Quote: | Originally posted by Lindalou
| Quote: | Originally posted by durrelllrobert
| Quote: | Originally posted by Lindalou
Had some of this at a dinner last night, best soup I have ever eaten.SERVES 6–8
There was a chef at the dinner and he made a suggestion that sounded really good and that was to put Pepitas as a topping instead of the tortillas. Of
course, he made mention of the fact that the tortillas were a little soggy, but we couldn't think of another way to get the soup served fast without
making up the little cups in advance. Maybe serve a bowl of strips on the table? We also added the shrimp because we thought it would be nice, but if
I were having a dinner party I would use one medium-large shrimp right on the top instead of several smaller ones.
I am so glad you enjoyed it!!!
INGREDIENTS
2 lb. poblano chiles
6 tbsp. unsalted butter
1 large white onion, roughly chopped
1 rib celery, roughly chopped
1 medium carrot, roughly chopped
4 oz. spinach, roughly chopped
⅓ cup minced parsley
4 cups chicken stock
2 cups milk
1 cup heavy cream
Kosher salt and freshly ground black pepper, to taste
½ cup crema or sour cream
1 serrano chile, stemmed, seeded, and minced
Fried tortilla strips, to garnish
INSTRUCTIONS
1. Heat broiler to high heat. Place poblano chiles on a foil-lined baking sheet, and broil, turning as needed, until blackened all over, about 20
minutes; transfer to a bowl and let cool. Peel and discard skins, stems, and seeds; roughly chop, and set aside.
2. Heat butter in a 6-qt. saucepan over medium-high heat. Add onion, celery, and carrot, and cook, stirring occasionally, until soft, about 10
minutes. Add chopped poblanos, spinach, and parsley, and cook, stirring, until slightly wilted, about 3 minutes. Add stock and milk, and bring to a
boil; reduce heat to medium-low, and cook, stirring occasionally, until slightly reduced, about 35 minutes. Remove from heat, stir in cream, and
season with salt and pepper; puree in a blender until smooth, at least 1 minute.
3. To serve, divide soup among serving bowls and then dollop with about 1 tbsp. crema in the center of each; garnish with some of the serrano chiles
and tortilla strips. |
⅓ cup minced parsley |
Don't know Bob copied and pasted it from the recipe posted on the Punta Banda BB |
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Lindalou
Senior Nomad
Posts: 623
Registered: 1-12-2004
Location: Punta Banda Baja
Member Is Offline
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My tortillas were not soggy and I don't think I would change a thing. Maybe a big shrimp. If its not broke, don't fix it 
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Mula
Super Nomad
Posts: 1653
Registered: 8-16-2011
Location: San Nicolas y Lopez Mateos
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Made this last night for dinner with Tortilla Strips and Shrimp on the side and it was wonderful.
Thanks for the recipe!
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CortezBlue
Super Nomad
Posts: 2213
Registered: 11-14-2006
Location: Fenix/San Phelipe
Member Is Offline
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| Quote: | Originally posted by durrelllrobert
| Quote: | Originally posted by Lindalou
Had some of this at a dinner last night, best soup I have ever eaten.SERVES 6–8
INGREDIENTS
2 lb. poblano chiles
6 tbsp. unsalted butter
1 large white onion, roughly chopped
1 rib celery, roughly chopped
1 medium carrot, roughly chopped
4 oz. spinach, roughly chopped
⅓ cup minced parsley
4 cups chicken stock
2 cups milk
1 cup heavy cream
Kosher salt and freshly ground black pepper, to taste
½ cup crema or sour cream
1 serrano chile, stemmed, seeded, and minced
Fried tortilla strips, to garnish
INSTRUCTIONS
1. Heat broiler to high heat. Place poblano chiles on a foil-lined baking sheet, and broil, turning as needed, until blackened all over, about 20
minutes; transfer to a bowl and let cool. Peel and discard skins, stems, and seeds; roughly chop, and set aside.
2. Heat butter in a 6-qt. saucepan over medium-high heat. Add onion, celery, and carrot, and cook, stirring occasionally, until soft, about 10
minutes. Add chopped poblanos, spinach, and parsley, and cook, stirring, until slightly wilted, about 3 minutes. Add stock and milk, and bring to a
boil; reduce heat to medium-low, and cook, stirring occasionally, until slightly reduced, about 35 minutes. Remove from heat, stir in cream, and
season with salt and pepper; puree in a blender until smooth, at least 1 minute.
3. To serve, divide soup among serving bowls and then dollop with about 1 tbsp. crema in the center of each; garnish with some of the serrano chiles
and tortilla strips. |
⅓ cup minced parsley |
Maybe it was chopped minced parsley?
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Lindalou
Senior Nomad
Posts: 623
Registered: 1-12-2004
Location: Punta Banda Baja
Member Is Offline
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| Quote: | Originally posted by Mula
Made this last night for dinner with Tortilla Strips and Shrimp on the side and it was wonderful.
Thanks for the recipe! |
Glad you liked this, I have so much food in my house right now (family coming) That
I will make this at a later date.
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willardguy
Elite Nomad
Posts: 6451
Registered: 9-19-2009
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the really sad part is, I have no idea what the heck a poblano is, but I got a can of it!
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Lindalou
Senior Nomad
Posts: 623
Registered: 1-12-2004
Location: Punta Banda Baja
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| Quote: | Originally posted by willardguy
the really sad part is, I have no idea what the heck a poblano is, but I got a can of it!
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It's a chili pepper. I have seen those cans of poblano soup in the store. When you
try it, let us know how it was.
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DENNIS
Platinum Nomad
Posts: 29510
Registered: 9-2-2006
Location: Punta Banda
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Pepper pictures etc:
http://missvickie.com/howto/spices/peppers/peppersdict.html
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