Poblano chili soup

WARNING

Roasting

⅓ cup minced parsley

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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

Holy chit, $350.

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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

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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 "&#8531" 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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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

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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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

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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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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Originally posted by Lindalou Quote: Originally posted by msawin Got one of these this summer. Check it out... pueblochiliroasters.com Holy chit, $350.

Yikes and no kidding!!! My single-engine propane torch does a great job!