poblano soup

I use poblano peppers often enough, because they give soups a flavor that is unlike any other peppers. They are never the only ingredient, but often very dominant. Poblanos combine extremely well with tomatoes. I have only 2 poblano soups that aren't all-red tomato soups.

A. poblano soup with celery and tomatoes

2013-09-04

The nice thing about these soups is that they are often easy and quick to make. Chop, cook, serve is all there is to it. Roasting and peeling poblanos takes almost as long as all the rest. That is why I do that in quantity and freeze the chopped poblanos in easy portions for later use.

INGREDIENTS

This is what you need for 2 servings:

2 poblano peppers, roasted, peeled
3 plum tomatoes
2 celery stalks
S&P

Pic1: poblano, tomato, celery

Directions

Chop the vegetables small.
Combine in a 2-qt. saucepan, add 1 quart water or stock to cover it all.
Add S&P to taste.
Bring to a boil. Simmer for 30 minutes over low heat.
Optional:
- puree part or all of the vegetables.
  I did not do that this time.
Adjust seasoning.
Serve and enjoy.

B. Beef tongue soup with poblanos

2016-04-01

For reference only. See details Beef Tongue Soup recipe

Pic2: poblano peppers
Pic3: roast, peel, chop
Pic4: beef tongue soup with poblanos, zucchinis a.o.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org