This poblano pepper soup is fairly spicy and very flavorful.
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
Directions
Step 1
Preheat the oven's broiler.
Step 2
Place poblanos on a baking sheet and place in the oven. Allow skin to blacken and blister, turning chile peppers until all sides are done. Transfer them to a paper bag and seal for about 15 to 20 minutes. Remove from the bag and peel the skins off under running water. Remove stems and seeds.
Step 3
In a blender, combine poblanos, broth, salt, pepper, and nutmeg. Blend until smooth.
Step 4
In a small saucepan over medium heat, warm milk and set aside.
Step 5
In another saucepan over medium heat, melt butter or margarine, add flour and stir well. Add warmed milk and stir until well blended. Add poblano mixture and mix well. Reduce heat to low and simmer for 30 minutes.
Tips
Do not overcook chile peppers.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 5 | |
Calories 143 | |
% Daily Value * | |
Total Fat9g | 12% |
Saturated Fat3g | 13% |
Cholesterol8mg | 3% |
Sodium427mg | 19% |
Total Carbohydrate9g | 3% |
Dietary Fiber2g | 7% |
Total Sugars6g | |
Protein6g | |
Vitamin C46mg | 230% |
Calcium129mg | 10% |
Iron1mg | 3% |
Potassium376mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this