Poblano Pepper Cream

Del Valle Frut
The best season for poblano peppers starts in autumn and ends in winter, making it perfect for preparing soups and broths to forget about the cold.We decided to prepare this poblano pepper cream with a touch of cream cheese and butter, while the croutons add that crunchy touch that we all love.So now you know, prepare this soup for a family meal and don't forget to accompany it with Del Valle Frut® Citrus.Click here to see more recipes to share!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
2
Servings
  • 2 Poblano chiles
  • 1 1/2 cups evaporated milk
  • 1/2 cups table cream
  • 1/2 cups cream cheese
  • 1/4 onions
  • 1 clove garlic
  • salt
  • pepper
  • 1 tablespoon butter, to cook the cream
  • croutons, for accompaniment
  • Del Valle Frut® Citrus, of 2 liters, for accompaniment
Preparation
30 mins
15 mins
Low
  • Roast the poblano peppers on a comal over medium-high heat for 5 minutes on each side or until the skin is well charred. Place them inside a plastic bag and let them sweat for 5 minutes. Clean and devein. Set aside.
  • Blend the cream cheese, evaporated milk, media crema, garlic, onion, poblano pepper, salt, and pepper until you achieve a homogeneous mixture with a moderately thick consistency.
  • Melt the butter in a saucepan over medium heat, pour in the poblano pepper cream, and cook over medium heat for 5 minutes. Once it comes to a boil, remove from heat and adjust the seasoning.
  • Serve the soup in a deep plate, garnish with croutons, and accompany it with the exquisite flavor of Del Valle Frut® Citrus.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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