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CREAMY ROASTED POBLANO SOUP




Source of Recipe


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List of Ingredients







1 large onion, chopped
2 tablespoons unsalted butter
3 cups chicken stock
1 (8-ounce) package cream cheese, sliced
1 to 3 poblano chiles, roasted, seeded, chopped (see process below)
1 cup sour cream or plain yogurt
Crumbled queso blanco, for garnish
Lime wedges, for garnish


· Cook onion in butter in a medium saucepan over medium until soft and but not browned. Add chicken stock and cream cheese. Stir until stock is hot and cheese is melted; do not let soup boil. Cool slightly, then purée with roasted poblanos in a food processor or blender. Return soup to pot; add sour cream and or yogurt and heat through, but do not boil. Serve hot or chilled, each bowl garnished with crumbled cheese and a lime wedge.

· Roast poblano chiles over a gas burner or under a broiler. Roast, turning with tongs, until skin is blistered and charred. Transfer roasted chiles to a bowl, cover tightly with plastic and set aside to cool. Once cool, skins will slide off. Remove stems and seeds and coarsely chop the chiles.


Recipe