Ingredients with Measurements:
- 4 poblano peppers
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups heavy cream
- 2 cups shredded Monterey Jack cheese
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Baking sheet
- Blender or immersion blender
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Place poblano peppers on a baking sheet and roast in the oven for 20-25 minutes, until the skin is charred and blistered.
3. 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.
4. Once the peppers have cooled, remove the skin, seeds, and stems. Chop the peppers into small pieces and set aside.
5. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until the onion is translucent, about 5 minutes.
6. Add the chopped poblano peppers, chicken or vegetable broth, heavy cream, and ground cumin to the pot. Stir to combine.
7. Bring the soup to a simmer and let it cook for 10-15 minutes, until the vegetables are tender.
8. Using a blender or immersion blender, puree the soup until it is smooth.
9. Return the soup to the pot and stir in the shredded Monterey Jack cheese until it is melted and fully incorporated.
10. Season the soup with salt and pepper to taste.
11. Serve the soup hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 525
Fat: 47g
Carbohydrates: 10g
Protein: 16g
Sodium: 1,200mg
Substitutions for ingredients:
- Poblano peppers can be substituted with Anaheim peppers or bell peppers.
- Heavy cream can be substituted with half-and-half or whole milk.
- Monterey Jack cheese can be substituted with cheddar cheese or pepper jack cheese.
Variations:
- Add diced cooked chicken or shrimp to the soup for extra protein.
- Top the soup with crumbled bacon or tortilla strips for added crunch.
- Add a can of drained and rinsed black beans to the soup for extra fiber and flavor.
Tips and tricks:
- To make the soup spicier, leave some of the poblano pepper seeds in when chopping them.
- If you don't have an immersion blender, let the soup cool slightly before blending it in a regular blender to avoid splatters.
- To make the soup vegetarian, use vegetable broth instead of chicken broth.
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 low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with a sprig of fresh cilantro.
Garnishes:
Fresh cilantro, crumbled bacon, tortilla strips, diced avocado, or a dollop of sour cream.
Pairings:
Serve the soup with a side salad or crusty bread for a complete meal.
Suggested side dishes:
- Mixed green salad with a citrus vinaigrette
- Garlic bread
- Grilled cheese sandwich
Troubleshooting advice:
- If the soup is too thick, add more broth or milk to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to wash your hands and all utensils and surfaces that come into contact with raw chicken or vegetables to avoid cross-contamination.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Roasted poblano peppers are a staple ingredient in Mexican cuisine and are often used in soups, stews, and sauces.
Flavor profiles:
This soup is creamy, cheesy, and slightly spicy with a hint of smokiness from the roasted poblano peppers.
Serving suggestions:
Serve the soup as a starter or main course for lunch or dinner.
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Region: Mexican