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My review
Poblano Chile Pepper Soup
194
MARBALET
"This recipe uses roasted poblano chiles. They are fairly spicy and very flavorful."
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Ingredients
1 h servings 143Original recipe yields 5 servings (4 to 6 servings)
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Directions
{{model.addEditText}} Print- Preheat oven to broil. Place poblano chile peppers on a cookie sheet and place in oven. Allow skin to blacken and blister, turning the chile peppers until all sides are done. (Note: Do not overcook.) When they are done, place them in a paper bag and seal. In about 15 to 20 minutes, take them out of the bag and peel the skin off each one under running water. Remove the stems and seeds.
- In a blender, combine the chile peppers, broth, salt and pepper to taste and nutmeg. Blend until smooth. In a small saucepan over medium heat, warm the milk and set aside. In another saucepan over medium heat, melt the butter or margarine, add the flour and stir well. Add the warmed milk and stir until well blended. Add the chile pepper mixture and mix well. Reduce heat to low and simmer for 30 minutes.
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Reviews
Read all reviews 5567 Ratings
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Most helpful positive review
11/6/2007
I make a version of this soup that is beyond DELICIOUS! I add crispy bacon, some cream cheese and I could eat this every day!!! Also, I sometimes add some potatoe flakes just to thicken it up. B...
Most helpful critical review
5/1/2007
As written it just didn't have much flavor. After adding garlic, cumin, seasoning salt, 1&1/2c corn, garnishing with diced white onion and fresh cilanto we enjoyed it very much. Will make again ...
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11/6/2007
I make a version of this soup that is beyond DELICIOUS! I add crispy bacon, some cream cheese and I could eat this every day!!! Also, I sometimes add some potatoe flakes just to thicken it up. B...
11/4/2009
I have made this soup-it is wonderful!!! BUT NEVER, NEVER RUN YOUR PEPPERS UNDER WATER IF YOU BROIL OR ROAST-YOU WASH AWAY ALL THE SMOKEY FLAVOR. The purpose of broiling or roasting peppers is ...
5/1/2007
As written it just didn't have much flavor. After adding garlic, cumin, seasoning salt, 1&1/2c corn, garnishing with diced white onion and fresh cilanto we enjoyed it very much. Will make again ...
8/18/2009
Soup is great, with some changes. I subbed mexican crema for the milk, added cumin, garlic, a can of corn, a can of black beans, and a can of diced tomatoes. Turned out delicious! Ate it as a so...
11/24/2001
Delicious! I roasted the peppers over the flame of my gas cooktop and used stock made from the carcass of the turkey I smoked at Thanksgiving. The soup was just at the top edge of the heat (as ...
12/21/2002
This recipe was waaaaayyy to HOT! I mean painful to eat...and I love spicy foods. I even used 5 peppers (the recipe calls for 6). The taste was very nice however, so I think if I make it again...
3/18/2008
I scaled this down to 2 servings, but I used 2 peppers instead of 3 because the peppers I bought were very large. Our oven doeesn't have a broiler, so I did what another reviewer said, and roast...
6/8/2007
This was good but as one person said, more of a sauce. To make it more like soup I added grilled chicken breast and a can of Mexican corn. I also added minced onion and minced garlic and white...
8/25/2006
Well, everybody's heat tolerance is differet, and it is true these peppers can vary. I left in most seeds and even roasted a jalapeno (with seeds)and threw in with this - pretty darn hot, but w...