Creamy Poblano Soup
Recipe: #22974
February 27, 2016
Categories: Ground Beef, Leek Mexican, Gluten-Free, No Eggs, Hot Peppers, more
"This is out of one of my "My Magazine". Gently spicy poblano peppers take center stage in this intensely flavorful soup. You can roast the poblanos the day before to save time."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (541.2 g)
- Calories 606.5
- Total Fat - 33.3 g
- Saturated Fat - 14.4 g
- Cholesterol - 239.3 mg
- Sodium - 2931.8 mg
- Total Carbohydrate - 26.7 g
- Dietary Fiber - 9.3 g
- Sugars - 6 g
- Protein - 50.8 g
- Calcium - 170.1 mg
- Iron - 5.6 mg
- Vitamin C - 28.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat the broiler.
Step 2
Arrange the poblanos on a sheet pan, then position 4-6 inches under the broiler; cook until charred on all sides, turning every few minutes, about 8-12 minutes total.
Step 3
Transfer the poblanos to a bowl; cover tightly with plastic wrap.
Step 4
Let steam for 10 minutes, then peel and chip the peppers, discarding the skin, stems and seeds. Set aside.
Step 5
Add the ground beef to a large pot over medium-high heat.
Step 6
Cook, stirring often, until the fat is rendered and the beef has begun to brown, about 8-10 minutes.
Step 7
Using a slotted spoon, remove and reserve the beef, leaving the fat in the pan.
Step 8
Add the leeks and cook, stirring occasionally, until they have softened, about 5 minutes.
Step 9
Add the reserved poblanos and corn, and continue to cook until the corn has cooked through, about 5 minutes. (Add a bit of olive oil to the if it seems dry.) Add the chicken stock and simmer until the flavors meld, about 5 minutes. Stir in the cream and the reserved cooked ground beef. Season to taste with salt and pepper.
Step 10
Simmer until the soup is warmed through, and serve at once, refrigerating any leftovers.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Be sure to use 80% lean ground beef for the best flavor and texture.
- If using frozen corn, be sure to thaw and drain before adding to the soup.
- Instead of ground beef, use ground turkey. This substitution will reduce the fat content of the soup and make it a healthier option.
- Instead of chicken stock, use vegetable broth. This substitution will make the soup vegan-friendly and add a richer flavor to the soup.
Vegetarian Version Replace the ground beef with 1 1/2 cups cooked black beans and replace the chicken stock with vegetable stock. Omit the cream and use olive oil to add richness to the soup.
Mexican Street Corn Salad - This delicious and easy-to-make side dish is the perfect accompaniment to Creamy Poblano Soup. It has a creamy, flavorful dressing that complements the soup's spicy flavor, and the sweet corn and crunchy red onions provide a great texture contrast.
Chile-Lime Roasted Potatoes: This easy side dish is the perfect complement to the Creamy Poblano Soup. The potatoes are roasted in a flavorful blend of garlic, chile powder, and lime juice, giving them a delicious, slightly spicy flavor that pairs perfectly with the soup. The potatoes also provide a nice contrast in texture to the other ingredients in the soup.
FAQ
Q: How do I roast the poblanos?
A: Preheat the broiler and arrange the poblanos on a sheet pan. Position the pan 4-6 inches under the broiler and cook until charred on all sides, turning every few minutes, about 8-12 minutes total. Transfer the poblanos to a bowl and cover tightly with plastic wrap. Let steam for 10 minutes, then peel and chip the peppers, discarding the skin, stems and seeds. Set aside.
Q: What is the best way to store poblanos?
A: Store poblanos in a paper bag in the refrigerator. They will keep for up to a week. If you plan to use the poblanos within a day or two, you can store them in a cool, dry place.
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Fun facts:
Fun Fact 1: Poblano peppers have been used in Mexican cuisine for centuries, and have been enjoyed by Aztec and Mayan civilizations for centuries.
Fun Fact 2: Poblano peppers are a favorite of celebrities such as Eva Longoria and Salma Hayek, who have both been known to enjoy them in their cooking.