Cold Poblano Pepper Soup

A delicious and refreshing cold soup made with poblano peppers and baked tortillas.
Ingredients
6
Servings
  • 5 Poblano chiles 5 Poblano chiles
  • 3 cups chicken broth  3 cups chicken broth
  • 3 tablespoons olive oil  3 tablespoons olive oil
  • 2 white onions  , finely chopped 2 white onions , finely chopped
  • 6 cloves garlic, peeled and chopped 6 cloves garlic, peeled and chopped
  • 1 cup cream  1 cup cream
  • 4 corn tortillas 4 corn tortillas
Preparation
1h
0 mins
Low
  • First, prepare the poblano peppers: Place them over the fire until they are completely burned and blackened on the outside. Then place them in a plastic bag and let them sweat for at least 15 minutes. Afterward, wash them and remove all the burnt skin, as well as the veins and seeds.
  • Once the peppers are ready, chop them finely.
  • Heat the olive oil in the pot where the soup will be prepared. Add the onion and cook until translucent. Then add the garlic and the pepper, and cook for 5 more minutes.
  • Then the broth is added and cooked for 10 minutes.
  • In a blender, blend the soup in small batches, strain it, and return it to the pot. Add the cream and season with salt and pepper.
  • Chill for at least 4 hours or up to 2 days before serving.
  • The tortillas are cut into strips and placed on a baking sheet, then baked at 150 degrees Celsius until crispy.

Nutritional Information

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