Sarasota's Chilies Relleno Soup
Recipe: #21542
October 30, 2015
Categories: Cheese, Mexican, Southwest, Game/Sports Day, Sunday Dinner Oven Bake, Oven Roast, No Eggs, Alcohol, Fresh Tomatoes, Hot Peppers, Heavy Cream, Spicy, Mexican Dinner, more
"I saw a version of this posted online, and had to try it - since I grow poblanos year round. It was pretty good; but, I felt it lacked a bit of spice and flavor, for my tastes. So, I played with it a bit; and came up with this version. I think it turned out really good. Now, it looks like a lot of ingredients; but, it really isn't too hard to prepare. There are a few steps, but totally worth it - A great Sunday soup."
Original is 8 servings
Ingredients
- FOR ROASTED PEPPERS
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- FOR SOUP
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- TOPPINGS
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Nutritional
- Serving Size: 1 (359.9 g)
- Calories 307.7
- Total Fat - 17.2 g
- Saturated Fat - 8.6 g
- Cholesterol - 39.4 mg
- Sodium - 615.2 mg
- Total Carbohydrate - 23.5 g
- Dietary Fiber - 4.2 g
- Sugars - 6.4 g
- Protein - 14.5 g
- Calcium - 293.6 mg
- Iron - 1.7 mg
- Vitamin C - 140.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Pico de Gallo ... I make this first. It is easy and quick to make; and, is best if it rests a bit before serving.
Step 2
Roasting Peppers and Tomatillos ... Now, the easiest way to roast them, is to do them in the oven. Place on a sheet pan, lined with foil or parchment paper; drizzle with olive oil, toss - and, bake/roast in a 450 degree oven, until the skin has charred or blackened (approximately 15-20 minutes).
Step 3
Obviously, the jalapenos, and probably will be done first. Simply remove them; and, set the tomatillo to the side on a small plate; but, add the jalapenos to a bowl, and cover with plastic wrap. Once the poblanos are done (charred and blackened); transfer them to a bowl with the jalapenos; and, recover with the plastic wrap. This will allow the peppers to sweat and cool. Then, the skin will be easy to remove. This can also be done in a small brown paper bag (like a lunch bag). I use them all the time for this. Just add the peppers; and fold down the top to close up the bag. It works just as well as the bowl and plastic wrap; and, when done - just toss it out. Whatever is easiest for you. Make sure to let them rest a good 10-15 minutes. Note: You can roast the peppers and tomatillos on an outdoor grill; or, even on an indoor gas stove, directly on the burner.
Step 4
Once the peppers are cool, you can use a paper towel, or the back of the knife, to scrape off the charred skin. Don't worry if you don't get it all off - it is all flavor. And, DO NOT rinse under water. I do like to remove the seeds and ribs from the poblanos. It is NOT necessary for the jalapenos; and the tomatillo - simply chop. The charred skin on the tomatillos is good. Chop the jalapenos; and 3 of the poblanos. Small dice the other 2 poblanos, and set to the side.
Step 5
Base Vegetables ... Melt the butter and olive oil in a large soup pot over medium heat; add the onions, leeks, garlic, celery, a pinch of salt and pepper; and, saute until slightly tender - stirring often (about 3-4 minutes). You want them to sweat - not brown.
Step 6
Broth ... Add the flour to the vegetables; and, cook for 2 minutes on medium heat, just to get rid of the 'raw' flour taste. Then, add the beer, and slowly mix until everything begins to thicken - just a couple of minutes. Next, add the broth, cream, green chilies, cumin, oregano, 3 of the chopped poblanos, tomatillos, and the jalapenos; and, any additional salt and pepper if necessary - stir until combined. Remember, you will be adding cheese ... so go easy on the salt - you can always reseason. Cook 15-20 minutes on medium to medium low heat. DO NOT let it come to a boil.
Step 7
Finish ... Off the stove, add 3 oz of the queso fresco; then, puree using an immersion blender. You can also do this in a classic blender. Just don't put too much in the blender at a time. Blending a hot liquid expands; so, go easy; and, only pulse a couple of times. Whether you use the immersion blender or classic blender - blend just until you get 'slightly' smooth soup; but, you still want a little texture.
Step 8
After that is done, add the remaining 2 diced poblanos, the remaining 3 oz of cheese; bring to medium heat - then, finish with the cilantro and lime.
Step 9
Serve and ENJOY! ... Right before serving, I like to lightly grill the tortillas. You can do them on an outdoor grill, grill pan; or a simple dry saute pan. They only take a minute per side. You can even do them right on a gas burner too. Then, roll up the tortillas - flour tortillas roll better than corn; and, I prefer them - but, you can either one. Ladle in your favorite bowl, top with the pico de gallo, sour cream; and, a couple of soft rolled tortillas.
Step 10
Since this is a meatless dish ... I love some to serve some spicy grilled shrimp or Mexican chicken wings on the side; along with a fresh fruit salad.
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.
- When selecting the beer, make sure to choose a light beer, such as a Mexican beer or any light beer. Avoid dark or amber beers.
- When roasting the peppers and tomatillos, it is best to use a sheet pan lined with foil or parchment paper. This will help to prevent burning.
- Instead of queso fresco cheese, you can use feta cheese. Feta cheese is a good substitute because it has a similar salty and tangy flavor, but it is a bit creamier than queso fresco. This will make the soup creamier and more flavorful.
- Instead of Mexican oregano, you can use Italian oregano. Italian oregano has a milder flavor than Mexican oregano, which makes it a good substitute for this soup. The milder flavor will complement the other flavors in the soup without overpowering them.
Vegetarian Version Substitute the chicken broth for vegetable broth and use vegan cheese instead of queso fresco.
Grilled Mexican Shrimp: Grilled Mexican Shrimp is the perfect accompaniment to Sarasota's Chilies Relleno Soup. The shrimp is marinated in a flavorful blend of spices, then grilled to perfection for a smoky flavor. The spices in the marinade pair perfectly with the flavors in the soup, and the grilled shrimp adds a delicious contrast in texture. Plus, it's a great way to add some protein to the meal!
Cilantro Lime Rice: Cilantro Lime Rice is the perfect complement to Grilled Mexican Shrimp and Sarasota's Chilies Relleno Soup. This fragrant and flavorful rice dish is made with long-grain white rice, cilantro, lime juice, and garlic. The bright, citrusy flavors of the lime and cilantro pair perfectly with the smoky, spicy flavors of the shrimp and soup. Plus, the rice adds a great texture and helps to fill out the meal.
FAQ
Q: How do I roast the peppers and tomatillos?
A: The easiest way to roast them is to do them in the oven. Place them on a sheet pan lined with foil or parchment paper, drizzle with olive oil, and bake/roast in a 450 degree oven until the skin has charred or blackened (approximately 15-20 minutes). You can also roast them on an outdoor grill or on an indoor gas stove directly on the burner. Let them rest for 10-15 minutes before removing the charred skin.
Q: How do I store roasted peppers and tomatillos?
A: Store roasted peppers and tomatillos in an airtight container in the refrigerator for up to 5 days. Alternatively, you can freeze them for up to 3 months.
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Fun facts:
The poblano pepper is native to Mexico and was introduced to the United States in the 19th century. It is named after the city of Puebla, Mexico.
The tomatillo, also known as the Mexican husk tomato, is an important ingredient in Mexican cuisine and was first cultivated by the Aztecs in present-day Mexico.