Receta Roasted Poblano Pepper and Corn Soup
Roasted Poblano Pepper and Corn Soup
When I saw this Roasted Poblano Pepper and Corn Soup from Milk and Honey that was posted in a Facebook group I belong to I knew it would find a way to my table. Not only did it sound fantastic but it was prophetic that I had just purchased both Poblano Peppers and Fresh Corn on the Cob the day before when I was shopping at Sprouts Market. I knew I would find the perfect use for it and this was it.
I had purchased two Poblano, two Jalapeno and one Serrano pepper and thought the combination of the three would be perfect. My plan was to cut the original recipe that called for 6 Poblano chiles in half and my motley crew seemed a good equivalent but with the addition of a bit of heat. A bit? A lot actually. The heat was tempered by the addition of a dollop of sour cream in the garnish but I’ve removed the Serrano pepper from the recipe I’ve included here…that was a spicy meatball! If you want to make this soup with all Poblano pepper and no heat at all; use three total and forget the Jalapeno too…but I think without the Serrano pepper it will be quite tempered enough for most tastes. All peppers are rated with a Scoville Heat Index and the Poblano is certainly one of the mildest. The Jalapeno and Serrano peppers fall into the same category but with a range between 5,000 and 15,000 units I can tell you from personal experience that they must be at opposite ends of that spectrum! I do not recommend substituting a Ghost Pepper; do so at your own risk!
Scoville Chile Heat Index
Variety
Rating
Heat Level
Sweet Bells; Sweet Banana; and Pimento
0
Negligible Scoville Units
Mexi-Bells; New Mexica; New Mexico; Anaheim; Big Jim; Peperonicini; Santa Fe Grande; El Paso; Cherry
1
100-1,000 Scoville Units
Coronado; Mumex Big Jim; Sangria; Anaheim
2
1,000 – 1,500 Scoville Units
Pasilla; Mulato; Ancho; Poblano; Espanola; Pulla
3
1,500 – 2,500 Scoville Units
Rocotillo
4
2,500 – 5,000 Scoville Units
Yellow Wax; Serrano; Jalapeno; Guajillo; Mirasol
5
5,000 – 15,000 Scoville Units
Hidalgo; Puya; Hot Wax; Chipotle
6
15,000 – 30,000 Scoville Units
Chile De Arbol; Manzano
7
30,000 – 50,000 Scoville Units
Santaka; Pequin; Super Chile; Santaka; Cayenne; Tobasco; Aji; Jaloro
8
50,000 – 100,000 Scoville Units
Bohemian; Tabiche; Tepin; Haimen; Chiltepin; Thai; Yatsufusa
9
100,000 – 350,000 Scoville Units
Red Savina Habanero; Chocolate Habanero; Indian Tezpur; Scotch Bonnet;
Orange Habanero; Fatali; Devil Toung; Kumataka; Datil; Birds Eye; Jamaican Hot
10
350-855,000 Scoville Units
Ghost Pepper (Bhut Jolokia aka Naga Jolokia);
Trinidad Moruga Scorpion (hottest to date at almost 2.1 million SHU
10
855,000-2,100,000 Scoville Units
My soup is garnished with some sour cream, cilantro and fried tortilla strips. I’ve found some raw tortillas at Costco that I typically heat in a skillet and use for quesadillas that were perfect for this but try at your own risk. I so seldom fry anything and maybe my latest experience is why. I put the pan with some oil on the stove and walked out on my back porch for a minute. Which meant when I noticed that a potted plant needed watering I took care of it and several more…until I heard the smoke alarms in my house going off! Luckily not a lot of smoke really and no fire, thankfully, so I was lucky but I’m thinking better to recommend some packaged chips?
A really delicious and easy to make soup; now is the perfect time no matter where you live!
Roasted Poblano Pepper and Corn Soup
Ingredients
- 1 quart milk (I used 2% milk combined with half and half with a 3:1 ratio)
- 1 tsp ground chipotle pepper
- 1 fresh bay leaves
- 1 sprig rosemary
- 1 Tbsp olive oil butter
- 1 Tbsp olive oil
- 1 large onion
- 1 tsp fine salt
- 3 cloves garlic
- 2 Tbsp all purpose flour
- 2 tsp ground cumin
- For the Garnish:
- Corn tortilla strips, fried in a little oil until crispy or purchased tortillas, lightly crushed
- Sour Cream
- Cilantro
Preparation
Set the broiler on high, lay the chiles in one layer on a baking tray and broil until the skin is black and blistered.
Transfer the charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes.
Peel the skins off and discard (they should just slip off) and remove the stems and seeds. Cut into dice. Set side.
Put the milk into a large pan. Add the chipotles, bay leaves and rosemary to the milk. Bring the milk to a simmer, cover and turn off the heat and let infuse for 20 minutes.
In a large soup pan, melt the butter and oil over medium heat. Add the onion and cook until softened, but not browned.
Reduce the heat to medium-low and add the garlic, flour and ground cumin and cook for another minute. Add the corn and roasted poblanos and cook for a few minutes.
Strain the milk through a sieve and add it to the vegetables. Bring to a simmer and cook for about 15 - 20 minutes (do not boil). Remove from the heat and leave to cool for a few minutes.
Put half the soup into a blender and blend until smooth and add it back to the pan.
Check seasoning.
Serve in deep bowls and top with a dollop of sour cream, crispy tortilla strips and cilantro.
2.5
http://www.creative-culinary.com/roasted-poblano-pepper-and-corn-soup/
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