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One Recipe – Two Ways: Charred Poblano & Zucchini Soup

Posted by Melissa Schmalenberger on December 26, 2010 in Family, Food, Moms |

So my friend Sara blogs some really great recipes.  You see she is a chef, caterer and mother of 4….so whatever she makes is yummy!  Go find her blog and follow it and comment on it….you will thank me later!  Whatever she blogs about, it goes in my “recipes I want to make file”.  (This is a file I have on my computer that I “clip” all  those tidbits of information that I want to see sometime in the future.  I use OneNote as my online file box.  I love it, it keeps me organized and has great search capabilities.  So if I want to search for all recipes with chocolate, it can do it.  This is not your mother’s recipe box.)

So when Sara blogged about Poblano peppers, I had to try.  I love poblano peppers but they have always scared me.  What, I need to char them?  What, I need to peel the skin off?  Well guess what….it wasn’t that hard.  I have conquered my fears of the poblano and I will make this soup again and poblano peppers everywhere beware.

This soup makes a lot….it is yummy and spicy and warms the insides on a cold North Dakota evening.  I had leftovers and I had to think what could I make that the whole family would eat.  Remember I have two fussy kids that I have to feed?  So that is where my go to food of choice comes in….the rotiserre chicken.  Youngest fussy child will eat the chicken legs off the chicken for his dinner.  Middle fussy son will eat it if I turn into something Mexican.  From that was born the idea to make poblano chicken enchilads.  I used the soup as my enchilada base.  Can I dare say it was beyond yummy.  My husband looked at me and said “I think I like it even better this way”.  That to me is a ringing endorsement and in this recipe goes in my “recipes I have made” file box. 

Before you read this recipe here are some things that I tweaked.  Instead of using a blender, I have a hand imersion blender.  If you do not have one of these, you must go out and buy one.  This is one of my favorite kitchen gadgets.  I simply leave the soup in the pot and blend away.  When done, in it goes to the diswasher…easy!  The other thing I thought of was why didn’t I chop and freeze all that zuchini from the summer?  Buying zuchini from the grocery store goes against my grain.  So next fall I will be stocking up on freezing zuchini so that I can make this soup all winter long.  Oh and I topped my soup with some corn chips, cillantro and pumpkin seeds that I had on hand.  You could garnish with so many things, this soup is so versitale!  Enjoy!

You can see Sara’s post here. 

You can see the pictures of both here.

Charred Poblano & Zucchini Soup

Ingredients:

  • 4 chiles poblanos
  • 5 zucchini squash (diced)
  • 2 medium white onions, sliced
  • ½ head of garlic, minced
  • 1 lime (juiced)
  • Salt and black pepper to taste
  • 1 quart of chicken stock
  • 1 1/2cups cream
  • Cilantro to garnish

Directions:

  1. Roast the poblano chile in the oven on broil (until blistered) or over an open flame on a grill or gas stove  when completely blistered, place in a bowl covered with plastic wrap for about 10 minutes to loosen the skin. Set aside.
  2. In a heavy 4 quart saucepan, heat oil and add zucchini, onions and garlic Saute for about 5 minutes. Add chicken stock and let simmer.
  3. Peel the poblana chiles and add the “meat” to the soup. Simmer another 10 minutes.
  4. Puree the mixture in a blender until smooth. Add cream and lime juice heat through.
  5. Before serving, garnish with a little cilantro, sour cream and tortilla chips.

Poblano Chicken Enchiladas

Ingredients:

  • Leftover soup….I had about 4 cups
  • 2 cups of grated cheese, divided
  • 8 four tortillas
  • 1 rotissere chicken

Directions:

  1. Shred the chicken and combine 2 cups of the leftover soup and 1 cup of cheese. 
  2. Spray the bottom of the 9 by 13 inch pan and spon 1/4 cup of the sauce on the bottom of the pan.  Fill each tortilla with about 1/4 cup of the mixture, roll and place in the bottom of the pan.  Fill pan  and top with remaining soup and sprinkle the remaining cheese on top.
  3. Bake at a 350 degree oven for about 30 minutes or until cheese and bubbly.

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