Ingredients with Measurements:
- 2 tablespoons of olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 poblano peppers, roasted, peeled, and chopped
- 4 cups of chicken broth
- 1 cup of heavy cream
- 1 cup of queso crema (cream cheese)
- 1 teaspoon of ground cumin
- Salt and pepper to taste
- 1/4 cup of chopped fresh cilantro
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic, and sauté for 5 minutes or until the onion is translucent.
3. Add the roasted and chopped poblano peppers to the pot and stir to combine.
4. Pour in the chicken broth and bring to a boil.
5. Reduce the heat to low and simmer for 10 minutes.
6. Add the heavy cream, queso crema, ground cumin, salt, and pepper to the pot.
7. Use a blender or immersion blender to puree the soup until smooth.
8. Return the soup to the pot and simmer for an additional 5 minutes.
9. Stir in the chopped cilantro and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 320
Fat: 28g
Carbohydrates: 9g
Protein: 8g
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian option.
- Roasted red peppers can be used instead of poblano peppers for a milder flavor.
Variations:
- Add cooked shredded chicken or diced potatoes for a heartier soup.
- Top with crumbled queso fresco or tortilla strips for added texture.
Tips and tricks:
- Be sure to remove the seeds and membranes from the poblano peppers before roasting to reduce the heat level.
- Use an immersion blender for easier cleanup.
- Adjust the amount of queso crema to your desired level of creaminess.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in individual bowls and garnish with a dollop of sour cream and a sprinkle of chopped cilantro.
Garnishes:
Sour cream, chopped cilantro, crumbled queso fresco, tortilla strips
Pairings:
Serve with a side of warm cornbread or a simple green salad.
Suggested side dishes:
Cornbread, green salad
Troubleshooting advice:
If the soup is too thick, add additional chicken broth or heavy cream to thin it out.
Food safety advice:
Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Queso crema and poblano soup is a modern twist on traditional Mexican poblano soup, which is typically made with roasted poblano peppers, chicken broth, and cream.
Flavor profiles:
Creamy, slightly spicy, savory
Serving suggestions:
Serve hot as a main course or as a starter for a Mexican-themed dinner party.
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Region: Mexican