Roasted Poblano White Cheddar Soup
COOK TIME: 15 MINUTES
ROASTING PEPPERS: 1 HOUR
TOTAL TIME: 1 HOUR 15 MINUTES
1 tablespoon olive oil
1 medium white onion diced
2 garlic cloves minced
1 teaspoon ground cumin
2 cups chicken broth
1/2 cup heavy cream (optional)
1/2 teaspoon salt
2 large poblano peppers roasted, peeled, and diced*
1 1/2 cups shredded white cheddar cheese
2 teaspoons cornstarch
In a large saucepan, heat the olive oil over medium-high heat.
Saute onions in oil for about 5 minutes until softened, stirring occasionally. Add in garlic and cumin and let toast for 1 minute.
Pour in chicken broth and season with salt. Add in diced poblanos. Heat to a simmer.
Pour in heavy cream. Use a stick blender to puree, or transfer to a blender to puree and return pureed soup to saucepan.
In a small bowl, toss shredded cheese with cornstarch. Over medium heat stir the cheese into the pureed soup until melted. Heat until cheese is completely melted and soup thickens slightly.
How to roast whole peppers:
Grill: Heat an outdoor grill to high heat. Make sure the grilling rack is well oiled. Toss peppers onto the grill and let roast until the skins are cracked and blackening, turning occasionally so that all sides get roasted.
Gas Stove: Toss the peppers directly onto the grates of your gas stove so they get indirect heat from the open flame. You don’t want the flame to actually touch the peppers (they do catch on fire) so adjust the heat accordingly. Use tongs to turn occasionally so all sides are roasted and slightly blackened and the skin begins to peel away.
Broiler: You can place your peppers on a baking sheet directly beneath the broiler in your oven. Roast under the broiler, turning occasionally until peppers begin to blacken and the peel begins to crack.
Once you’ve roasted your peppers using one of these three methods, place them immediately into a plastic bag. The heat from the peppers will create steam within the bag. The trapped steam will loosen the skins from the peppers and make them easy to peel off. After about 1 hour of sitting, they should be cooled and the skins should slip off easily. You can then proceed with your recipe that uses roasted peppers.
Don’t want to roast your own poblano peppers? No problem! You can substitute with two 7 ounce cans of diced green chiles.
Calories: 277kcal | Carbohydrates: 9g | Protein: 12g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 55mg | Sodium: 1000mg | Potassium: 328mg | Fiber: 1g | Sugar: 2g | Vitamin A: 750IU | Vitamin C: 58.8mg | Calcium: 364mg | Iron: 1.1mg
Original source: https://thestayathomechef.com/white-cheddar-poblano-soup/