Creamy Chicken Poblano Pepper Soup

Hey there, fellow food enthusiasts! Today, I have a hilarious treat for you that will tickle your taste buds and leave you craving for more. Get ready to dive into the world of Roasted Cream of Poblano Soup, a dish that will take your senses on a wild roller coaster ride!

Roasted Cream of Poblano Soup

Ingredients:

• 4 poblano peppers, roasted
• 2 tablespoons butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• Salt and pepper to taste

Instructions:

1. First, roast the poblano peppers over an open flame until they are charred all over. This will give them a smoky flavor that will take this soup to the next level. Allow them to cool slightly, then remove the skin, seeds, and stems. Chop the peppers into small pieces and set aside.
2. In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until they are soft and fragrant.
3. Add the roasted poblano peppers to the pot and stir to combine with the onions and garlic.
4. Pour in the chicken broth and bring the mixture to a simmer. Let it cook for about 10 minutes to allow the flavors to meld together.
5. Using an immersion blender or a regular blender, puree the soup until smooth.
6. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
7. Simmer the soup for an additional 5 minutes to heat through.
8. Serve hot and garnish with a dollop of sour cream and a sprinkle of chopped cilantro if desired. Enjoy the creamy goodness!

How to Prepare:

Preparing this Roasted Cream of Poblano Soup is a breeze! Just follow these simple steps:

Step 1: Roast the poblano peppers until charred and remove the skin, seeds, and stems.

Step 2: Sauté the onions and garlic until soft and fragrant.

Step 3: Add the chopped peppers and chicken broth to the pot and simmer.

Step 4: Puree the soup until smooth.

Step 5: Stir in the heavy cream and season with salt and pepper.

Step 6: Simmer for a few more minutes to heat through.

Step 7: Garnish and serve hot!

Preparation Time: 30 minutes

Servings:

This recipe serves 4 hungry souls. But let’s be honest, you might want to double or triple it because this soup is addictively delicious!

Nutrition Facts:

Now, let’s talk about the nutrition facts. Brace yourselves, folks, because this soup is not for the faint of heart.

Calories: 350

Total Fat: 28g

Cholesterol: 90mg

Sodium: 800mg

Carbohydrates: 15g

Fiber: 3g

Protein: 10g

Tips:

Here are a few tips to make your Roasted Cream of Poblano Soup even more amazing:

• For an extra kick of heat, add a diced jalapeño pepper to the onion and garlic mixture.
• If you prefer a smoother consistency, strain the soup through a fine-mesh sieve after blending.
• Top your soup with crispy bacon bits for added crunch and flavor.

FAQs:

Q: Can I use frozen or canned roasted poblano peppers?

A: Absolutely! While fresh roasted peppers have a more intense flavor, you can certainly use frozen or canned ones in a pinch. Just make sure to adjust the seasoning accordingly.

Q: Can I make this soup vegetarian?

A: Of course! Simply substitute vegetable broth for the chicken broth and skip the bacon garnish. You’ll still get a creamy and delicious soup.

Now, my fellow foodies, it’s time to unleash your inner chef and create this delightful Roasted Cream of Poblano Soup. Don’t blame me if you become obsessed with its velvety smoothness and rich flavors. Happy cooking!