The wife and I just had lunch at one of our favorite hole in the wall diners and they had something new. It was roasted pablano soup, and it was the best soup i’ve had in awhile. The owner said that the first time they had it it sold out almost immediately. I had never heard of it before. I have used roasted pablanos in some dishes, but never a soup. This was very creamy and had corn and slivers of carrot in it and was topped with green onions and thin tortilla strips.
Has anyone got a recipe that sound like this? I am going to start experimenting and I’ll let you know when I have it figured out.
Hmel577 aka Papa-Bear
CORN AND ROASTED PABLANO SOUP
2 Quarts Milk
2 Tea. Salt
2 Tbl. Cumin Seed
4 to 6 cloves Garlic, minced
2 Bay leaves
2 Tea. ground Cumin
Sprig of fresh Rosemary or 1/2 Tea. dried Rosemary
8 Cups fresh or canned whole kernel Corn
1/4 Cup Olive Oil or 4 Tbl. unsalted Butter
6 Poblano Chilis, roasted, peeled, seeded and diced
2 Large Onions, diced
1 bunch Chives, thinly sliced on diagonal, for garnish.
Combine milk, cumin seeds, bay leaf, and rosemary in a medium saucepan. Place over low heat and bring nearly to a simmer. (Do not boil.) Remove from heat and let sit 20 minutes.
Heat olive oil in a large saucepan or stockpot over medium heat. Cook onions with salt until golden brown, stirring frequently, for 15-20 minutes. Add garlic and ground cumin and cook, stirring frequently for 5 minutes; stir in corn and diced chiles; continue cooking over low heat for 5 more minutes.
Using a fine strainer, strain the infused milk into the corn and chile mixture. Bring to a very slow simmer over low heat. Simmer gently for 15 minutes.
Pour 1/3 of the soup into a food processor or blender and puree; stir back into soup pot. Serve hot in shallow soup bowls, sprinkle with chiles. Makes about 8 servings.
NOTE: Roast chiles over a gas flame or on a tray under the broiler. Keep turning so that the skin is evenly charred. Transfer the charred peppers to a plastic bag, tie the top closed, and let steam until cook to touch, about 15 minutes. Pull off the charred skin by hand, then dip the peppers briefly in water to remove any blackened bits.
Sweet Corn and Poblano Soup
3 large garlic cloves, unpeeled
vegetable oil for coating garlic
1/4 teaspoon coriander seeds
1/4 teaspoon cumin seeds
3 medium sweet Walla Walla onions
2 tablespoons plus 1 teaspoon peanut or vegetable oil
1/2 fresh jalapeÃ±o chili
2 fresh poblano chilies, roasted and peeled
3 ears corn
6 cups chicken broth
1 cup heavy cream
12 long fresh coriander sprigs
2 to 3 tablespoons fresh lime juice, or to taste
1 red bell pepper, roasted and peeled
Garnish: 8 short fresh coriander sprigs
Preheat oven to 350Â°F.
Coat garlic lightly with vegetable oil and wrap in foil. Bake garlic 30 minutes, or until soft.
In a dry small heavy skillet toast coriander and cumin seeds over moderately high heat, stirring, until fragrant and several shades darker. In an electric coffee/spice grinder grind seeds to powder.
Chop onions and in a 6-quart heavy kettle cook in 2 tablespoons oil over moderate heat, stirring, until softened. Reserve about one third onions in a small bowl. Wearing rubber gloves, slice jalapeÃ±o and chop roasted poblanos (abut 1 cup). Remove kernels from ears of corn (about 2 cups), reserving cobs. To onions in kettle add jalapeÃ±o and 1 cup corn kernels and cook over moderate heat, stirring, 2 minutes. Add ground spices, 1/2 cup poblanos, and salt and pepper to taste and cook, stirring, 2 minutes. Cut reserved corn cobs into thirds and add with broth to corn mixture. Simmer soup, uncovered, 30 minutes.
In a small heavy skillet sautÃ© remaining kernels in remaining teaspoon oil over moderately high heat, stirring, just until tender.
Discard corn cobs from soup. Squeeze garlic pulp from skins and stir with cream into soup. Pour soup through a sieve into a bowl and in a blender purÃ©e solids with just enough liquid to make smooth.
Tie long coriander sprigs in a bunch with kitchen string. Transfer purÃ©e and remaining liquid to kettle with tied coriander and lime juice and cook over moderate heat, stirring occasionally, just until heated through. Chop roasted bell pepper. To soup add bell pepper, remaining poblanos, reserved onions, and sautÃ©ed corn and cook over moderate heat, stirring, until heated through. Discard tied coriander.
Serve soup garnished with coriander.
Makes about 8 cups
Corn Chowder with Roasted Chiles
5 ears corn on cob (or equivalent of canned corn, drained)
2 quarts chicken stock
2 oz. diced bacon
4 oz. spicy Italian sausage
1 tablespoon butter
1 cup onion, diced
1/4 cup celery, diced
1 Tablespoon chopped garlic
1/2 cup flour
1 lb. potatoes, peeled and diced
1 bay leaf
1 Tablespoon old bay seasoning
2 Tablespoons Worcestershire Sauce
4 oz. heavy cream
2 large Pablano Chiles, roasted and peeled
Preheat oven to 450.
Soak ears of corn in water for 5 minutes. Place corn on shallow baking pan and roast in oven for 10 minutes.
Remove from oven and let cool down. Clean off husks and cut corn off ears.
In a hot stock pot, render bacon until it is half way cooked. Add sausage and cook, breaking up sausage. Add
butter, onions, celery and garlic. Saute until tender.
Add flour and stir constantly. Pour in hot chicken stock, potatoes, corn and bay leaf. Cook until potatoes are
tender, approx. 15 to 20 minutes. (depending on size of diced potatoes). Once potatoes are tender season with old
bay seasoning; salt and pepper; and Worcestershire sauce.
Stir in cream just before serving.
Garnish with Roasted Pablano Chiles. Dice finely and sprinkle over soup.
To roast chiles; put in oven under broiler and broil until black. Put in zip lock bag and let sit in bag for about 15 minutes. Skin should then just peel off and dice finely.
CORN AND ROASTED PABLANO SOUP
2 qts. milk
2 tsp. salt
2 tbsp. cumin seed
4 to 6 cloves garlic, minced
2 bay leaves
2 tsp. ground cumin
Sprig of fresh rosemary or 1/2 tsp. dried rosemary
8 cups fresh or canned whole kernel corn
1/4 cup olive oil or 4 tbsp. unsalted butter
6 poblano chilis, roasted, peeled, seeded and diced
2 large onions, diced
1 bunch chives, thinly sliced on diagonal, for garnish.
Combine milk, cumin seeds, bay leaf, and rosemary in a medium saucepan. Place over low heat and bring nearly to a simmer. (Do not boil.) Remove from heat and let sit 20 minutes. Heat olive oil in a large saucepan or stockpot over medium heat. Cook onions with salt until golden brown, stirring frequently, for 15-20 minutes. Add garlic and ground cumin and cook, stirring frequently for 5 minutes; stir in corn and diced chiles; continue cooking over low heat for 5 more minutes. Using a fine strainer, strain the infused milk into the corn and chile mixture. Bring to a very slow simmer over low heat. Simmer gently for 15 minutes. Pour 1/3 of the soup into a food processor or blender and puree; stir back into soup pot. Serve hot in shallow soup bowls, sprinkle with chiles.
Yield: about 8 servings.
Cavanagh’S Cream Of Poblano Soup
3 (6-inch) corn tortillas,
-plus more for garnish
2 tb Flour
1/2 ts Chili powder
1 tb Cumin (ground cominos)
1/2 ts Each: salt and black pepper
2 tb Canola oil
1/2 c Finely diced onion
1/2 c Finely diced poblano pepper,
-plus more for garnish
1/2 ts Chopped garlic
2 tb Butter
3 c Chicken stock
1/2 c Half-and-half
1/8 c Roasted chicken (about 1
1/2 c Shredded Monterey Jack
Cut 3 tortillas into ninths, place in food processor and chop until
fine. Add flour, chili powder, cumin, salt and pepper. Blend to the
consistency of cornmeal. Place oil in stockpot over medium-high heat.
Add onion, 1/2 cup poblano pepper and garlic. Saute until onion is
clear. Add butter and let melt. Add tortilla-flour mixture to the pan
and mix to form a roux. Cook 4 to 5 minutes, stirring with a wire
whip. Do not let mixture burn. While stirring, slowly add stock,
scraping down sides and bottom often. Add half-and-half. Bring to a
slow simmer and cook 7 to 10 minutes. Do not let soup come to a hard
boil. Turn off heat and let cool. Add chicken before serving. Top
each serving with shredded cheese, diced poblano pepper and tortilla
Thanks, I can hardly wait to try these out. I’ll let you know how it turns out.
Enjoy them Papa Bear - and let me know which one you like best!