Try this tasty creamy poblano soup. It is very easy to make and a great way to enjoy your pepper harvest while watching your carbs.
On our recent vacation, we were fortunate enough to visit the Culinary Institute of America at Greystone in St. Helena, California. We had the most amazing lunch and the highlight for me was this poblano pepper and corn soup.
Here’s a picture. Isn’t it beautiful? And, it tasted just as good as it looked.
How to Make Creamy Poblano Pepper Soup
When I got home I tried to make something similar. It’s too early for pepper harvest here, but luckily our local grocery store carries poblano peppers.
I wanted to leave out the corn to make the dish low carb. You could easily add corn if you want. It seemed like they used fresh uncooked corn kernels at the CIA. However, it might be fun to roast the corn too.
I charred the peppers over the flame on our stove. You can do this in a hot oven too. Or on the grill.
After charring place the peppers in a covered bowl, or some like to use a paper bag, to trap the steam and help the skin come off the pepper easily.
Scrape off the skin.
Remove the stem, seed and ribs and dice.
After cooking the peppers with some onions, garlic, and broth, I used my food processor to puree the soup. I noticed right away that this was nowhere near the dark color of the CIA soup.
Perhaps they did not char the skin and left it on. Next time I’ll try making it with the skin on. By the way, it looked like this before I added any cream.
It still tasted great.
I was also surprised that it was pretty spicy. Normally poblano peppers are really mild.
You could add more broth or cream to rectify the heat.
Sometimes you never know what you are going to get with peppers.
- 1 tablespoon olive oil
- 1/2 cup small onion finely chopped
- 2 cloves of garlic grated
- 4 large poblano peppers, charred or roasted and diced (~ 2 cups)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 c vegetable or chicken broth
- 1/2 heavy whipping cream
- Char the peppers by holding over them a flame on all side or roasting in the oven.
- Set charred peppers in a bowl covered with plastic wrap to steam for a few minutes.
- Remove each pepper and scrape off charred skin.
- Remove the tops, ribs and seeds.
- Chop peppers into small pieces, set aside
- In a large saucepan heat the olive oil.
- Then saute the onions until wilted, about 2 minutes.
- Add garlic and stir for about 30 seconds.
- Add the diced peppers and saute for another minute.
- Next add stock, salt, and pepper and bring to a boil.
- Once you reach a boil, reduce heat and simmer for 5 minutes.
- Remove from heat and add in the cream.
- Use a food processor, or blender to puree the soup.
- Serve immediately.
Even though poblano peppers are traditionally mild this batch had a fair amount of heat. Be sure to taste the soup before adding the cream to see if you want to add more stock or additional cream if the heat is too much for you.
Nutrition InformationYield 3 Serving Size 1
Amount Per Serving Calories 62 Total Fat 4g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 2g Cholesterol 4mg Sodium 346mg Carbohydrates 7g Fiber 2g Sugar 3g Protein 2g