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Roasted Red Pepper Soup
Soup is something which is known in every one of the world's cuisines, with the Mexican culinary repertoire being no exception. Mexico's food traditions stretch back for millennia, with soups which long predated the arrival of the Spanish colonists as well as ones which are a little newer to the Mexican kitchen and bear a pronounced European influence.
For example, this creamy, savory Poblano pepper soup. Combining ingredients from the old and new worlds, this is a prime example of why Mexican cuisine is often referred to as one of the world is greatest (and one of the earliest as well) fusion cuisines. While Mexico's history has been turbulent at times, no one can argue that the meeting of indigenous Mexican culinary traditions and European ingredients and cooking methods by way of Spain has been a productive one and has yielded some amazing results that the world of food is certainly richer for.
This pepper soup recipe combines the assertive, yet not overpoweringly spicy flavor of the Poblano pepper (a larger, milder variety of green chili pepper) with a rich tasting, yet not overly heavy creamy broth which uses both chicken broth and milk to create a base for the stronger tastes of the peppers, garlic and spices.
Creamy Poblano Chile Pepper Soup
Ingredients -
6 poblano peppers
2 cups chicken broth
˝ teaspoon ground nutmeg
3 cloves garlic, minced
2 cups milk
3 tbsp butter
1 tablespoon all-purpose flour
Salt and black pepper, to taste
Preparation:
The best way to prepare this hearty pepper soup recipe is to begin with roasting the peppers. You could sauté them until soft, but you will ultimately end up with a better tasting soup if you take the time to do this (and it is easy to do as well). Roast the peppers over the flame of a gas grill or alternately, broil them until the skins blacken and blister all over. Place the peppers in a paper bag and close tightly, before setting aside for 5-10 minutes. Now wash the peppers under cold running water; the skins of the peppers should slip off easily as you do so with a little rubbing. Remove the stems and seeds, chop finely, and set aside.
Sautee the garlic and peppers in 1 tbsp of the butter until the garlic is soft and turns translucent, 3-4 minutes. Add the chicken broth and nutmeg, followed by the remaining 2 tbsp of butter, the milk, and plenty of black pepper. Bring to a boil quickly and reduce the heat to a simmer. Whisk in the flour, stirring well to prevent lumps; allow the soup to simmer, covered for 30 minutes. If the soup needs thickening, simply add a little more flour. Season to taste with salt and more black pepper and serve.
(Serves 3)
Photo Description:
Naturally, this creamy Poblano pepper soup recipe makes a wonderful accompaniment to any Mexican meal, but you do not need to limit a soup this good to just one type of cuisine. Feel free to serve this soup as a side dish or first course with anything else you may be preparing for lunch or dinner; and served with some crusty bread or a salad, this soup makes a great main course on its own.
If you happen to enjoy your pepper soup a little spicier, then you can ramp up the heat level a bit by adding a jalapeno or Serrano pepper (or more than one, if you like things especially hot). Just roast them along with your Poblano peppers and you will be able to add more wonderfully deep, roasted chili pepper flavor to this soup while also providing a little more in the heat department. No matter whether you prefer your pepper soup mild or spicy, this is a recipe you will want to revisit again and again.
