Peronda'S Poblano Soup Recipe

Name: Peronda'S Poblano Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbl butter; 3 poblano peppers; 1/2 cup chopped onions; 1/4 cup diced carrots; 2 tbl flour; 4 cups water; 2 cups chicken stock; 3/4 cup half&half; 3 tbl chopped cilantro; 1 tsp salt; 1 1/2 cups crushed tortilla strips; 1 1/2 cups shredded peperjack cheese; 1/2 lb chorizo

Servings: persons

2 tbl butter
3 poblano peppers
1/2 cup chopped onions
1/4 cup diced carrots
2 tbl flour
4 cups water
2 cups chicken stock
3/4 cup half&half
3 tbl chopped cilantro
1 tsp salt
1 1/2 cups crushed tortilla strips
1 1/2 cups shredded peperjack cheese
1/2 lb chorizo

1
1. Roast and peel and deseed poblanos
2
2. melt butter in heavy saucepan, then add peppers, onions and carrots and saute until tender.
3
3. Add flour and cook 5 min. (like a roux)
4
4. Whisk in water and chicken stock, bring to simmer and simmer for 30 min.
5
5. strain veggies, reserve liquid
6
6. puree veggies until smooth
7
7. return to saucepan with reserved liquid, add half&half cilantro and salt.
8
8. Heat to simmer and remove from heat.
9
9. Ladle into bowl and garnish with chips, cheese, cilantro and chorizo.

967

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tbl butter, 3 poblano peppers, 1/2 cup chopped onions, 1/4 cup diced carrots, and more.

Yes, Peronda'S Poblano Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Peronda'S Poblano Soup

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