Ingredients with Measurements:
- 4 poblano peppers
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups Oaxaca cheese, shredded
- 1 cup heavy cream
- Salt and pepper, to taste
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Preheat the oven to 400°F. Place the poblano peppers on a baking sheet and roast for 20-25 minutes, or until the skin is charred and blistered.
2. Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let the peppers steam for 10-15 minutes.
3. Once the peppers have cooled, remove the skin, seeds, and stems. Chop the peppers into small pieces and set aside.
4. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes, or until the onion is translucent.
5. Add the chopped poblano peppers to the pot and stir to combine.
6. Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat and let the soup simmer for 10-15 minutes.
7. Using a blender or immersion blender, puree the soup until smooth.
8. Return the soup to the pot and stir in the shredded Oaxaca cheese and heavy cream. Heat the soup over low heat, stirring occasionally, until the cheese is melted and the soup is heated through.
9. Season the soup with salt and pepper to taste.
10. Serve the soup hot, garnished with fresh cilantro if desired.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 450
Fat: 35g
Carbohydrates: 10g
Protein: 23g
Sodium: 1200mg
Substitutions for ingredients:
- Oaxaca cheese can be substituted with mozzarella or Monterey Jack cheese.
- Poblano peppers can be substituted with green bell peppers or Anaheim peppers.
Variations:
- Add cooked chicken or shrimp to the soup for extra protein.
- Top the soup with crumbled tortilla chips or diced avocado for added texture.
- Use vegetable broth instead of chicken broth for a vegetarian version of the soup.
Tips and tricks:
- To make the soup spicier, leave some of the poblano pepper seeds in the soup.
- If you don't have an immersion blender, carefully transfer the soup to a blender in batches to puree.
- Be careful when handling the poblano peppers, as they can be hot and spicy.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls, garnished with fresh cilantro and a sprinkle of shredded cheese.
Garnishes:
Fresh cilantro, shredded cheese, crumbled tortilla chips, diced avocado
Pairings:
This soup pairs well with a crisp green salad and a slice of crusty bread.
Suggested side dishes:
- Grilled chicken or shrimp skewers
- Roasted vegetables
- Black bean and corn salad
Troubleshooting advice:
- If the soup is too thick, add more chicken or vegetable broth to thin it out.
- If the soup is too thin, let it simmer on the stove for a few more minutes to thicken.
Food safety advice:
- Make sure to thoroughly wash the poblano peppers before roasting them.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Oaxaca cheese is a type of string cheese that originated in the Mexican state of Oaxaca. Poblano peppers are a mild chili pepper that are commonly used in Mexican cuisine.
Flavor profiles:
This soup has a creamy and slightly spicy flavor, with a hint of smokiness from the roasted poblano peppers.
Serving suggestions:
Serve this soup as a main course for lunch or dinner, or as a starter for a Mexican-themed meal.
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Region: Mexican