While in Mexico City attending a press event with the board of tourism, I ate my way through that city like nobody's business.
Tacos. Floutas. Flan. More tacos. Soup, salsa verde, picco de gaio; the list goes on and on. Dude, I even ate grasshoppers - and they weren't entirely disgusting! Ha!
I had never eaten anything with Poblano peppers in it before and ended up eating them in quite a few things while in Mexico City. you know what? I actually liked them! They are a bit spicy for me, but the flavor is so amazing that I didn't even care!
One of my favorite dishes was from this little restaurant called El Fogoncito. Located in the Centr0 Historico neighborhood, this is the decades-old, original restaurant that led to a chain of restaurants all over Mexico City.
This Poblano Pepper Soup had Poblano peppers, a bit of corn, croutons and a creamy cheese on top. It was amazing!
Of course I had to come home and try to recreate this amazing Poblano pepper soup recipe...it looked nothing like the one I had in Mexico City, but it still tasted amazing!
Roasted Poblano Pepper Soup Recipe
Roasted Poblano Pepper Soup Recipe
Ingredients
- 6 poblano peppers
- 2 cups chicken broth
- salt and pepper to taste
- ½ teaspoon ground nutmeg
- 2 cups milk
- 3 tablespoons margarine
- 1 tablespoon all-purpose flour
- 1 cup sweet corn kernals
- Soft queso cheese for drizzling on top
Instructions
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Preheat your oven to broil. Put the poblano chile peppers on a parchment-lined cookie sheet cook until the skins begin to blacken and blister, rotating the chile peppers until all sides are evenly black and the outer skin is blistering off the peppers. This took me about 20 minutes total.
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Peel the skins off of each pepper under cold running water. Remove the stems and seeds and be careful not to touch your eyes!
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Combine the chile peppers, broth, salt, pepper and nutmeg in a blender, blending until smooth.
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In a saucepan over medium heat, warm up the milk and set it aside. In another saucepan over medium heat, melt your butter, add the flour and stir well. Add the milk and whisk until it's blended evenly. Add the chile pepper mixture and corn, whisking to combine everything, then reduce the heat to low and simmer for 30 minutes.
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Pour into bowls and top with a drizzle of melted queso!
LyndaS
I haven't had poblano peppers before. I should try this soup. Looks "comforting."
A Time Out for Mommy- Elaina
I'm not sure this is my thing.. I like peppers but it may be a bit much in my soup. It does look good though..
Angela
I like a little bit of heat in my food, so I probably would really enjoy this. It looks yummy!
Rachel
I LOOOOOVE poblanos -- they are probably my favorite pepper. I bet this was really good!
Marcie W.
I think I would really enjoy this soup and I believe by removing the seeds you tone the heat down a bit right?
HilLesha
Sounds like something I'd like. 🙂
Mellisa
You know as I have gotten older I really appreciate a little extra spice in my food. I think I would love this.
Ty
I don't like peppers, they're too hot for me!
Kathleen
Looks and sounds delicious!
Kelly
That looks yum and I love spicy food!
Sheri
I don't know if I would like this, but it sounds interesting.
Penelope (NYC Blogger)
Very yummy, a fave of mine!
Robin Gagnon
I love roasted poblanos so I'd most likely enjoy this.
Jennifer The Quirky Momma
Now I know what to do with all the poblanos I bought for my son. He is gone for the weekend and this will make a nice homecoming dinner!
Shell Feis
Oh that looks amazing! I love peppers.
Stefanie
Yum! I love Mexican food-- especially dishes with peppers.
Tiff
I've never seen or heard of Poblano peppers, I wonder where you get them?
Vanessa: thequeenofswag
That looks delish! Must try it.
maryann
that looks like a great soup.
Lolo
First, I would love to go to Mexico City! Second, that soup looks amazing!
Crystal
It doesn't look anything like it but it DOES look delicious!
Leilani
YUM! This sounds right up my alley! I love peppers.
Jennifer
I wanted to let you know that I made this for dinner tonight. It was awesome! My husband loved it. It has just the right amount of heat. The nutmeg adds such an interesting dimension. I will be making this and different versions of this soup for ever! Thanks for posting this!
Becca
This probably has too much kick for me but yum!
Liz
Yes, I could totally get into that! It looks sooooo good!