Corn and Roast Poblano Soup
Roasting the poblano chilies to give them a richer, mellower, sweeter taste is one of the secrets to making this robust soup. The other secret is to steep the cumin seeds, bay leaves, rosemary and chipotle chilies in warm milk to infuse the milk with their flavors.
Average Customer Rating:
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
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Customer Reviews for Corn and Roast Poblano Soup
Review 1 for Corn and Roast Poblano Soup
lifeisamtn
,Fort Collins
,CO
January 26, 2012
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
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Flavorful Soup!
January 26, 2012
Roasted peppers are a part of Colorado cuisine. The soup had a very nice flavor of the roasted poblanos as well as the sweetcorn. The herbs and spices also shone through. And I was able to roast my poblanos while infusing the milk. Since this was the first time I made this soup, it took me approximately 1 hour 15 minutes to prep and cook . Will definitely make this again.
Pros: Yield, Impressive, Will Make Again
Review 2 for Corn and Roast Poblano Soup
cjbuddy
,Denver
,CO
Denver
September 25, 2011
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
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Sweet and a bit spicy!
September 25, 2011
This was very good. A small change, used 8 Anaheim chilies as that is what was in abundance at the farmers market and grilled them rather than broil. Otherwise made as directed. Served with beer cheese bread and salad with avocados and tomatoes. Makes a lot of yummy soup!