Roasted Poblano Soup Native American
Recipe: #18602
April 23, 2015
Categories: Native American, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Spicy, more
""
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (343.6 g)
- Calories 129.5
- Total Fat - 8.6 g
- Saturated Fat - 2.8 g
- Cholesterol - 10 mg
- Sodium - 834.1 mg
- Total Carbohydrate - 7.4 g
- Dietary Fiber - 2.4 g
- Sugars - 3.7 g
- Protein - 6.4 g
- Calcium - 35.4 mg
- Iron - 0.5 mg
- Vitamin C - 19.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Roast the peppers, garlic, leave in peel and tomatillos in 475 degree oven, turning as needed for 20 minutes or until peppers are done.
Step 2
Chop veggies smaller.
Step 3
Heat the oil in a large sauce pot, sweat the onion and tomatillos for 5 minutes.
Step 4
Add the peppers and garlic, saute for another 5 minutes.
Step 5
Add the stock, bring to simmer, season with salt and white pepper, turn on low and simmer for 15 minutes, add chopped cilantro, blend until smooth.
Step 6
Check seasoning, stir in butter.
Tips
No special items needed.
0 Reviews
You'll Also Love
