Ingredients with Measurements:
- 4 poblano peppers, roasted, peeled, seeded, and sliced into thin strips
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent, about 5 minutes.
2. Add the sliced poblano peppers to the pot and continue to sauté for another 5 minutes.
3. Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 10 minutes.
4. Use a blender or immersion blender to puree the soup until smooth.
5. Return the soup to the pot and stir in the heavy cream, salt, black pepper, cumin, paprika, and cayenne pepper. Simmer for another 5 minutes.
6. Stir in the chopped cilantro and remove the pot from the heat.
7. Serve the soup hot, garnished with lime wedges.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 28g
Carbohydrates: 12g
Protein: 6g
Sodium: 850mg
Sugar: 4g
Substitutions for ingredients:
- Poblano peppers can be substituted with green bell peppers or Anaheim peppers.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add cooked chicken or shrimp to the soup for a heartier meal.
- Top the soup with shredded cheese, diced avocado, or crumbled tortilla chips.
Tips and tricks:
- To roast the poblano peppers, place them on a baking sheet and broil in the oven for 5-7 minutes, turning occasionally, until the skin is charred and blistered.
- Use caution when blending hot liquids to avoid splatters and burns.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls, garnished with lime wedges and chopped cilantro.
Garnishes:
Lime wedges, chopped cilantro, shredded cheese, diced avocado, crumbled tortilla chips.
Pairings:
Serve the soup with warm corn tortillas or a side salad.
Suggested side dishes:
- Mexican rice
- Black beans
- Grilled vegetables
Troubleshooting advice:
- If the soup is too thick, add more chicken or vegetable broth to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to thoroughly wash the poblano peppers before roasting and slicing.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Rajas con crema is a traditional Mexican dish that originated in the state of Puebla. The dish typically consists of roasted poblano peppers, onions, and cream, and is often served as a side dish or filling for tacos and quesadillas.
Flavor profiles:
Creamy, slightly spicy, smoky, and savory.
Serving suggestions:
Serve the soup as a starter or main course for a Mexican-themed dinner party or a cozy weeknight meal.
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Region: Mexican