Pappasito's Poblano Soup
Yield
6 servingsPrep
20 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
butter, unsalted
|
|
| ½ | cup |
all-purpose flour
|
|
| 2 | cups |
heavy whipping cream
|
|
| 3 | cups |
milk
whole |
|
| ½ | teaspoon |
chicken bouillon, powdered
|
|
| 1 | tablespoon |
olive oil, extra-virgin
|
|
| ¾ | cup |
purple onion
finely diced |
* |
| 1 ½ | teaspoons |
garlic
chopped |
|
| ⅔ | cup |
carrots
finely diced |
|
| ¾ | cup |
poblano peppers
finely diced |
*
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
cayenne pepper
|
|
| 1 | pinch |
white pepper
|
*
|
| ¾ | cup |
sweet red bell peppers
finely diced |
|
| 1 | cup |
monterey jack cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
butter, unsalted
|
|
| 118 | ml |
all-purpose flour
|
|
| 473 | ml |
heavy whipping cream
|
|
| 7.1E+2 | ml |
milk
whole |
|
| 2.5 | ml |
chicken bouillon, powdered
|
|
| 15 | ml |
olive oil, extra-virgin
|
|
| 177 | ml |
purple onion
finely diced |
* |
| 7.5 | ml |
garlic
chopped |
|
| 158 | ml |
carrots
finely diced |
|
| 177 | ml |
poblano peppers
finely diced |
*
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 2.5 | ml |
cayenne pepper
|
|
| 1 | pinch |
white pepper
|
*
|
| 177 | ml |
sweet red bell peppers
finely diced |
|
| 237 | ml |
monterey jack cheese
shredded |
|
Directions
In 4 qt 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.
Heat oil in large sauté 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.
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.
Add cheese and stir until melted.
Taste and adjust seasonings, if necessary.
Serve hot or refrigerate immediately, reheat before serving.
Note: Prepare all vegetables ahead of time.
Recipe doubles easily.
