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Old 08-19-2006, 09:05 PM   #1
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Creamy Poblano Soup

I experimented with a Poblano Soup recipe but changed it up a little and omg, it is so wonderful (ahem if I do say so myself).
First, I melted a 1/2 stick of butter (not margarine).
Then I added 1 cup of heavy cream, 2 cups half & half and 2 cups 2% milk. I whisked the milks into the butter. I then added 4 ounces of a Mexican white cheese (the soft kind that comes in a bottle). I also added 2 chicken boullion cubes and some cubed chicken (about 2 cups) and one can of corn (I used the extra crispy sweet corn).
While that was cooking, I put 1 Poblano pepper-less the seeds, into my food processor. I added (in the food processor) 2 green onions with the greens. 1 large Jalepeno pepper less the seeds. 2 cloves of garlic 1/2 cup chopped red onion, 1 cup chopped celery and blended all of these ingredients into almost a sauce. I added all the blended ingredients to my milk and chicken mixture. I then sliced another Poblano Pepper lengthwise and just removed the seeds then put it in the soup whole. I simmered for about 30 minutes. I topped it with slices of avocado and chedder cheese and it is just to die for.
I'm pretty proud of myself

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Old 08-19-2006, 11:12 PM   #2
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Tx,
that sounds fantastic..I've copied and will try it soon. Thank you.

kadesma
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Old 08-20-2006, 04:03 PM   #3
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I think you'll like it. I had a small bowl today for lunch and I'm taking the rest to work on Monday. It's very good.
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Old 08-20-2006, 05:01 PM   #4
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That sounds right up my alley!! Anything that combines spicy peppers with the artery-hardening goodness of cheese & cream will always be something I'll try.

One question - did you have any problem with the skin on the Poblano, especially since it was processed raw? While I find jalapeno have thin enough skin to eat, I've always found the skin on Poblanos troublesome digestive-wise & so roast & peel them first.
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Old 08-21-2006, 07:49 AM   #5
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Quote:
Originally Posted by BreezyCooking
That sounds right up my alley!! Anything that combines spicy peppers with the artery-hardening goodness of cheese & cream will always be something I'll try.

One question - did you have any problem with the skin on the Poblano, especially since it was processed raw? While I find jalapeno have thin enough skin to eat, I've always found the skin on Poblanos troublesome digestive-wise & so roast & peel them first.
Not at all. I just bought a new food processor (small Cuisinart) and wanted to try it out. I used chop instead of grind and it actually made the poblano pepper/onion/garlic/jalepeno combo on the "soupy" side (if that makes sense). In other words, I really didn't want it that fine, but it actually worked out better I think.
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