Creamy poblano chile soup - Delicious creamy soup made with poblano peppers with a touch of Sonoran flavor.
This delicious poblano chile cream soup has its roots in the rich Mexican culinary tradition. The poblano peppers, characteristic of the region, give it a unique flavor and a slight spicy touch that sets it apart. For Salvadorans, this recipe represents the fusion of flavors and cultures that enrich their cuisine.
Ready to enjoy this exquisite recipe together? Let’s get started and cook with family!
Creamy Poblano Chile Soup
Ingredients
6 Roasted or charred poblano peppers
½ cup of Sweet corn kernels
¼ cup of Finely chopped onion
1 can of Evaporated milk
½ cup of Fresh cream
45 grams of Butter
1 tablespoon of Chicken broth
1 pinch of Nutmeg
Small cubes of panela cheese
1 tablespoon of Wheat flour
1 liter of Water
Preparation
Step 1 : The peppers are roasted until well charred, placed in a plastic bag, and left to rest for a few minutes to easily remove the skin and seeds.
Step 2 : Reserve one pepper to grate and use for decorating the dish.
Step 3 : Blend the peppers with a little water and a tablespoon of chicken broth for 2-3 minutes, then set the mixture aside.
Step 4 : In a saucepan over medium heat, melt the butter and sauté the onion until translucent.
Step 5 : Add the corn kernels and a tablespoon of wheat flour, cook for 1 minute, then add the evaporated milk, cream, nutmeg, ground white pepper, and a little more water.
Step 6 : Combine the contents of the saucepan with the blended peppers (if it doesn't all fit, do it in two batches) and stir for 2-3 minutes until achieving an even color.
Step 7 : Taste and adjust seasoning as needed before setting aside.
Step 8 : Return the mixture to a pot and bring to a boil over medium heat for 15 to 20 minutes.
Step 9 : Once ready, strain before serving.
Step 10 : Garnish with small cubes of panela and, optionally, add more corn kernels on top.
Step 11 : Enjoy your meal!
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