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Pappasito's Poblano Soup

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsNatrium, Chromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 tablespoons 60ml Unsalted butter

  2. 1/2 cup 31g / 1.1oz All-purpose flour

  3. 2 cups 474ml Whipping cream

  4. 3 cups 711ml Whole milk

  5. 1/2 teaspoon 2 1/2ml Instant chicken bouillon granules

  6. 1 tablespoon 15ml Extra-virgin olive oil

  7. 3/4 cup 46g / 1.6oz Finely-diced red onion

  8. 1 1/2 teaspoons 7 1/2ml Chopped garlic

  9. 2/3 cup 73g / 2.6oz Finely-diced carrots

  10. 3/4 cup 109g / 3.8oz Finely-diced poblano pepper

  11. 1/2 teaspoon 2 1/2ml Salt

  12. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  13. 1/2 teaspoon 2 1/2ml Cayenne pepper

  14. 1 Freshly-ground white pepper

  15. 3/4 cup 109g / 3.8oz Finely-diced red bell pepper

  16. 1 cup 146g / 5.1oz Shredded Monterey Jack cheese

Instructions Jump to Ingredients ↑

  1. In 4 quart stock pot, melt butter over medium heat. Whisk in flour and simmer, whisking constantly until thickened to a roux. Whisk in cream, milk, and chicken bouillon and cook, stirring frequently or whisking, over medium-low heat until smooth.

  2. Heat oil in large saute pan over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and carrots, cook until tender, about 3 minutes, stirring frequently. Add poblanos and cook until tender, about 3 minutes.

  3. Add vegetable mixture to milk mixture, stir to combine. Stir in salt and black, white, and cayenne peppers, simmer over medium-low heat a few minutes. Add red bell pepper. Simmer 15 or 20 minutes, stirring frequently.

  4. Add cheese and stir until melted. Taste and adjust seasonings, if necessary. Serve hot or refrigerate immediately, reheat before serving.

  5. This recipe yields 6 servings.

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