Creamy Poblano Soup
February 27, 2016
"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."
- 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
Preheat the broiler.
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.
Transfer the poblanos to a bowl; cover tightly with plastic wrap.
Let steam for 10 minutes, then peel and chip the peppers, discarding the skin, stems and seeds. Set aside.
Add the ground beef to a large pot over medium-high heat.
Cook, stirring often, until the fat is rendered and the beef has begun to brown, about 8-10 minutes.
Using a slotted spoon, remove and reserve the beef, leaving the fat in the pan.
Add the leeks and cook, stirring occasionally, until they have softened, about 5 minutes.
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.
Simmer until the soup is warmed through, and serve at once, refrigerating any leftovers.
Tips & Variations
No special items needed.