16 August 2009

Adventures in the Kitchen: Poblano Soup

I love spicy things.

Cream o' poblano is one of my favorite soups, so I thought I'd try it. I altered the recipe I found, because it called for canned poblano peppers (ew) and not enough cilantro (of course). I also thought it needed cumin and garlic, so I added those too. Here be my final recipe:

Poblano Soup


6 tbsp butter
1 white onion, sliced
3 fresh poblano peppers, sliced
2-3 cloves garlic, chopped
2 cups chicken stock
2-3 tbsp cilantro, chopped
1 cup heavy cream
1/4 tsp cumin
4 corn tortillas, cut into strips
shredded jack cheese (to top off)
salt and pepper to taste


Melt the butter in a pot; fry the onion and garlic. When the onion begins to turn clear, add the poblano. Fry for about 5 minutes. Set this mixture aside to cool. Keep the heat on and fry the tortilla strips in the leftover butter. Salt these and set them aside on a paper towel. Take the poblano/onion/garlic mixture and puree it with the chicken stock and cilantro until it's relatively smooth. Return the mixture to the pot and heat it up again. Add cream, cumin, and salt and pepper to taste. Serve with shredded cheese and tortilla strips on top! Nom.

*On a side note, you may want to wear gloves while slicing the poblano peppers. I didn't, and my hands burned for about 24 hours. You've been warned.

**On another side note, the fried tortilla strips are one of the best things I've ever tasted. Ever.


  1. They burned for 24 hours?! And you continued to eat it?! Hahaha. Ohhh my my. <3

  2. That looks amazing!!! Maybe a little too spicy for my taste, but amazing nonetheless