SW Roasted Tomato & Poblano Soup
Source of Recipe
Master Chef Don's 2008 Collection
Recipe Introduction
Servings: 4
Cuisine: Southwest
List of Ingredients
2 1/2 pounds fresh tomatoes
3 large fresh poblano chiles (12 ounces)
2 tablespoons olive oil
1/2 cup thinly sliced onion
1 teaspoon minced garlic
1/2 cup fresh cilantro sprigs, tied with kitchen string or twine
2 12-ounce cans ready-to-serve vegetable broth
OR:
2 12-ounce cans ready-to-serve chicken broth
2 tablespoons fresh lime juice
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper
Vegetable oil as needed
3 6-inch corn tortillas, cut in halves then in 1/2-inch strips
Recipe
Preheat broiler; oil 2 large shallow baking pans; set aside.
Use tomatoes held at room temperature until fully ripe. Core tomatoes; cut in halves horizontally.
Squeeze gently to release seeds. Place cut side down on one of the prepared baking pans.
Broil about 6 inches from heat until skins are charred, 3 to 4 minutes.
In the container of an electric blender place charred tomatoes; blend until smooth, about I minute; set aside.
Quarter poblano chilies; core and seed.
Place on remaining prepared baking pan.
Broil about 6 inches from heat until skin is charred, turning once, about 3 minutes.
Place in a plastic bag for 15 minutes to make peeling easier.
Peel peppers; cut in strips; set aside.
In a large saucepan heat olive oil until hot.
Add onion, garlic and cilantro bunch. Cook and stir over low heat until onion is crisp-tender, about 5 minutes. Cover and cook over very low heat, stirring occasionally, until very tender, about 15 minutes.
Add broth, the reserved pur�ed tomatoes and poblano strips. Cover and simmer to blend flavors, about 15 minutes.
Remove cilantro.
Add lime juice, cumin and red pepper.
Meanwhile, in a large skillet heat 1/4 inch vegetable oil until hot.
Add tortilla strips, a few at a time; fry until crisp, about 45 seconds.
Drain on paper towel.
Serve soup garnished with tortilla strips and shredded Monterey Jack cheese, if desired.
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