Mains · Gluten-free

Creamy Poblano Pepper Soup

Name: Creamy Poblano Pepper Soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 cups (480 ml) water; 5 large poblano peppers, roasted and peeled; 1/2 large onion; 2 garlic cloves; 1/2 bunch cilantro, washed; 2 tsp olive oil; 190 g (6.5 oz) double cream cheese; 2 l (8 1/2 cups) broth; salt and pepper, to taste; 5 tortillas; 200 g (7 oz) panela cheese; sour cream, to serve

Roasted and peeled poblano peppers blend smooth with onion, garlic and cilantro, then meet a double cream cheese blended into the broth for body. It all simmers gently in a Tupperware saucepan, finished at the table with panela cheese, fried tortilla strips and a spoon of cream.

In brief Creamy Poblano Pepper Soup is a mains recipe ready in 35 minutes for 6 servings.

Total time: 35 min
Prep: 20 min
Cook: 15 min

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Method

Blend the roasted, peeled poblanos with the onion, garlic, cilantro and the 2 cups of water until smooth.
Heat a Tupperware saucepan, add the oil and pour in the blended mixture. Fry it uncovered for 5 to 8 minutes.
Blend the double cream cheese with the broth until smooth, pour it into the pan, mix and season. Cover with the vent closed and simmer over medium heat for 15 minutes.
Cut the tortillas into thin strips and fry lightly.
Cut the panela cheese into small cubes.
Serve in small bowls with a portion of soup topped with cubes of cheese, a small bundle of fried tortilla strips and a spoonful of cream.