Nothing soothes the soul more than a warm bowl of soup. It's the ultimate comfort food. And this creamy roasted poblano chile soup is even better. I tried it not so long ago in Austin. And as soon as I flew back to Miami, I made a huge pot. I wanted to share it with you, so you can make it and enjoy it, too. Oh, and you won't believe how easy it is to make!
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Check out the video to see how easy it is to make:
Poblano chile cream soup
Makes 6 servings
Ingredients
3 Roasted poblano chiles, peeled and without seeds
Olive oil
3 tbsp. butter
1/2 an onion, chopped coarsely
3 chopped garlic cloves
Cilantro
5 cups fat-free milk
2 tbsp. corn starch (maicena)
Salt
1/2 cup of queso fresco
To make:
1. In a large pot over medium heat, melt the butter.
2. Add the onion and the garlic, and cook as you stir occasionally during 5 minutes, until the onion starts to wither.
3. Add the chiles and the cilantro, and stir.
4. Add 4 1/2 cups of milk and cook until it boils, about 12 to 15 minutes.
5. In a bowl, mix the corn starch with remaining 1/2 a cup of milk and mix until the corn starch has completely dissolved.
6. Add the milk and corn starch mixture to the pot and cook over low heat, stirring occasionally until it thickens.
7. Season with salt, add the queso fresco and stir.
8. Serve and top with some additional queso fresco.
Image via Enriqueta Lemoine
