Roasted Poblano Soup Native American
Created by dienia b on April 23, 2015
- Servings: 8
- Prep Time: 30m
- Cook Time: 60m
- Recipe #18602
Ingredients
- 4 cups (4 ounces) poblano peppers (roasted peeled)
- 2 jalapeno pepper, roasted
- 2 cups tomatillos, roasted
- 2 cups yellow onion, diced
- 3 cloves garlic, roasted
- 8 cup vegetable stock
- 1 cup cilantro, rough chopped
- 1 teaspoon salt
- 1 teaspoon white pepper, to taste
- 2 tablespoons oil (vegetable oil)
- 2 tablespoons butter
How to Make
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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.
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Step 2: Chop veggies smaller.
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Step 3: Heat the oil in a large sauce pot, sweat the onion and tomatillos for 5 minutes.
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Step 4: Add the peppers and garlic, saute for another 5 minutes.
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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.
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Step 6: Check seasoning, stir in butter.
Nutritional Facts
- 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