Ali Cooks: Poblano Pepper Soup

Story Time:

First off, this was supposed to get posted yesterday.  It totally didn't...because of the following story.

See, I made this deal with myself that this week I would either stretch or go for a walk after work each day.  Seemed like a good, doable goal.  Until I actually tried it out.

Yes, I left for a walk yesterday.  But what I came back with was a BUG that got stuck IN my ear!  Yes, that really truly happened and it was FRIGHTENING.  It didn't hurt, but I cried more tears than most times when I AM in pain.  (Thanks, Anxiety Attack.)

One long and gruesome trip to the ER later...and the bug was extracted.  Traumatic evening for sure.  I didn't go for a walk today because A) I'm tired, B) I wanted to blog my three most recent recipes, and C) I wanna wait another day before risking another bug attack.  (Excuses?  Perhaps...)

BUT the below recipe is delicious and adventurous and was accomplished on Sunday before the chaos of the workweek began.  There will be two more posts coming soon, as I was a busy cooking/baking Ali on Sunday!

Bon Appetit!

Poblano Pepper Soup

*adapted from HouseOfYumm.com

Ingredients:

5 poblano chiles 

2 Tbs olive oil 

1 Tbs butter 

4 green onions, chopped 

¼ cup of cilantro, chopped 

½ cup of flour 

2 cups vegetable broth 

1 cup heavy cream 

1 cup milk 

1 tsp salt 

Chile Relleno Topping

2 eggs 

2 Tbs flour 

½ cup cooking oil 

½ tsp pepper 

1 cup jack cheese, shredded 

Instructions:

Clean and dry the poblano chiles. Places them on a cookie sheet covered in foil and put under the broiler for 5 minutes. Turn the chiles over and broil for another 5 minutes. Chiles should be roasted with black skin. Remove from the oven and place the chiles in a sealable plastic bag. Set aside.

In a large pot heat the olive oil and butter over low heat. Add the onions and cook briefly, followed by the cilantro.

Add the ½ cup of flour to the saucepan and stir to coat the veggies. Cook for about 2 minutes. Then add the broth, cream, milk, and salt. Bring to a low simmer.

Once the chiles have cooled to the touch, remove from the plastic bag. Cut off the tops, remove the seeds, and then remove the skin.

Set one of the chiles aside for the chile relleno topping. Chop up the other 4 chiles and add to the soup. Allow the soup to continue simmering approximately 15-20 minutes.

While the soup simmers make the chile relleno topping. Slice the remaining chile in half. This will give you two large pieces of chile.

Set up two small bowls. Using the two eggs separate so that whites are in one bowl and yolks are in the second bowl. Beat the egg whites for about a minute to form peaks and add the 2 tablespoons of flour. In the other bowl beat the egg yolks. Set up a small frying pan and heat the cooking oil over medium heat (should sizzle when flour/water dropped on it). Dip one of the chile slices into the egg yolk, then into the egg white/flour mixture. Add to the cooking oil and fry on each side about 1-2 minutes until golden. Repeat with the other chile slice.

Just before serving the soup, add ½ cup of shredded Jack cheese and stir until completely melted. Serve the soup into bowls, top with the chile relleno and extra shredded jack cheese.