Poblano pepper is my favorite taste of Mexico. Charred Poblano soup is a perfect combination of spicy peppers flavor, and sweetness of coconut milk. It balances the heat. Poblano pepper originally came from Puebla, Mexico. It has a distinct and smoky taste. Poblano peppers that are usually mild in taste could sometimes be tricky. Two peppers that come from the same plant can be completely different in heat.
Charred Poblano Soup
Ingredients
- 10 poblano peppers
- 1 tbsp coconut oil
- 1 yellow onion, chopped
- 2 garlic cloves, chopped
- 1/4 cup cilantro, chopped
- 5 cup vegetable stock
- 1 can coconut milk
- 1 tsp kosher salt
Instructions
- Char poblano peppers over gas flame or in the broiler until blackened on all sides.
- Let it cool.
- Peel, seed and roughly chop the peppers.
- It the large pot heat coconut oil.
- Add chopped onions and garlic.
- Sauté it for few minutes until it's tender.
- Add chopped peppers, vegetable broth and bring it to boil.
- Lower the heat and let it simmer for about 20 minutes until the peppers are tender.
- Lower the heat and let it simmer for about 20 minutes until the peppers are tender.
- Take the soup off the heat and mix in cilantro.
- Working in batches, puree soup in the blender and return it back to the pot.
- Add coconut milk and bring it to boil.
- Remove the pot from the heat, adjust seasoning.
- If the soup is too spicy add more coconut milk.
- Serve and enjoy!
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