Poblano Chile Soup
Vincent Price Sopa Poblano - Poblano Chile Soup
This recipe is adapted from one in Vincent and Mary Price's "A Treasury of Great Recipes." Although it appears amongst those from the Rivoli Restaurant in Mexico City, it doesn't appear to be from the restaurant itself. "This hearty soup, a sort of Mexican minestrone, is made with both [corn and chiles], as you might expect, but it is the unexpected ingredients that make it so good."
1 tablespoon vegetable oil
1/4 lb lean pork, in small cubes
1/2 cup chopped onions (1/2 medium onion)
1 cup corn, freshly scraped from ear is preferred (1 ear fresh corn)
1 poblano chiles, seeded and thinly sliced (for spicier use greener poblanos, for sweeter use red-ish poblanos)
1 cup thinly sliced zucchini (1 small zucchini)
3 tablespoons tomato puree
1 quart chicken stock
1 ripe avocado, peeled, seeded, and diced
1/4 cup grated parmesan cheese
salt, to taste
fresh cilantro stems, for garnish
1. In a large saucepan, heat the oil, then add the pork and sauté over medium heat, stirring frequently, until browned, about 7 minutes.
2. Add the chopped onion, corn, poblano chile, zucchini, tomato puree, and the chicken stock.
3. Simmer until vegetables are tender, about 20 minutes.
4. Add the avocado and Parmesan cheese, stir to incorporate, then season with salt to taste, and garnish with cilantro springs and serve immediately.
This recipe is adapted from one in Vincent and Mary Price's "A Treasury of Great Recipes." Although it appears amongst those from the Rivoli Restaurant in Mexico City, it doesn't appear to be from the restaurant itself. "This hearty soup, a sort of Mexican minestrone, is made with both [corn and chiles], as you might expect, but it is the unexpected ingredients that make it so good."
1 tablespoon vegetable oil
1/4 lb lean pork, in small cubes
1/2 cup chopped onions (1/2 medium onion)
1 cup corn, freshly scraped from ear is preferred (1 ear fresh corn)
1 poblano chiles, seeded and thinly sliced (for spicier use greener poblanos, for sweeter use red-ish poblanos)
1 cup thinly sliced zucchini (1 small zucchini)
3 tablespoons tomato puree
1 quart chicken stock
1 ripe avocado, peeled, seeded, and diced
1/4 cup grated parmesan cheese
salt, to taste
fresh cilantro stems, for garnish
1. In a large saucepan, heat the oil, then add the pork and sauté over medium heat, stirring frequently, until browned, about 7 minutes.
2. Add the chopped onion, corn, poblano chile, zucchini, tomato puree, and the chicken stock.
3. Simmer until vegetables are tender, about 20 minutes.
4. Add the avocado and Parmesan cheese, stir to incorporate, then season with salt to taste, and garnish with cilantro springs and serve immediately.
posted by Strollingtroll at 10:13 PM
1 Comments:
I grew poblanos on a whim this year with no real idea what to do with them, and this was the first recipe that caught my eye online. It's a winner. It's not the one to choose if you're in an Iron Chef poblano pepper contest, since the poblano is just one of several flavors and textures in there, there's no one ingredient that dominates. But the combination is excellent--the sharpness of the parmesan adds something, so does everything else, really.
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