Poblano, Carrot & Cauliflower Soup |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Spanish: Sopa de Poblano, Zanahoria, y Coliflor This delicious Mexican soup was a huge hit at a recent dinner party I hosted. It's straight out of 1000 Mexican Recipes by Marge Poore without any tweaking on my part. Poblanos are usually very mild so, unless you get an occasional hot one, this is a very mild soup. I made it ahead of time except for adding the cilantro at the last minute. Poblanos are available at most supermarkets. I'm fortunate to have a Mexican market nearby so I can get all my ingredients there. Ingredients:
2 large poblano peppers, chiles roasted stems & seeds removed, cut in 1/4-inch strips |
2 tablespoons olive oil or 2 tablespoons vegetable oil |
1 medium white onion, halved lengthwise, sliced crosswise |
1 medium tomato, peeled, seeded, chopped |
1 garlic clove, minced |
1/2 teaspoon oregano, crumbled (mexican oregano recommended) |
1/4 teaspoon thyme |
4 cups chicken stock |
2 medium carrots, peeled, thinly sliced crosswise |
1 1/2 cups cauliflower florets, cut bite-size |
1/2 teaspoon salt, to taste |
1/8 teaspoon pepper, to taste |
1/4 cup chopped cilantro |
Directions:
1. The poblanos can be prepared a day ahead to save time.
2. Heat a skillet on medium, pour in the oil and cook the onion until soft, about 3 - 4 minutes.
3. Add the garlic, tomato, oregano and thyme. Stir and cook until the mixture has nearly dried out, about 4 minutes.
4. Add the carrot and stock; bring to a boil, cover, lower heat and simmer until the carrots are tender, 6 - 8 minutes.
5. Add the cauliflower and roasted poblanos and season with salt & pepper.
6. Cook about 4 more minutes until the cauliflower is tender.
7. Stir in the cilantro and serve.
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