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Poblano, Carrot, and Cauliflower Soup |
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Serves: 4 Print this Recipe(Sopa de Poblano, Zanahoria, y Coliflor) Category: Vegetable and Bean Soups A few years ago, while my husband and I were in the colonial city of Morelia, capital of the state of Michoacan, we enjoyed a leisurely comida (midday meal) in the courtyard of Los Comansales restaurant. The soup served with our meal was wonderful and worth recreating at home. Dark green poblano chiles, bright orange carrots, and white cauliflower lend wonderful texture, intriguing flavor, and splendid color to the soup. 2 large poblano chiles 2 tablespoons olive oil or vegetable oil 1 medium white onion, halved lengthwise and sliced crosswise 1 medium tomato, peeled, seeded, and chopped 1 clove garlic (medium), finely chopped 1/2 teaspoon dried oregano (Mexican variety preferred), crumbled 1/4 teaspoon dried thyme 4 cups canned fat-free reduced-sodium chicken broth 2 medium carrots, peeled and thinly sliced crosswise 1 1/2 cups bite-size cauliflower florets 1/2 teaspoon salt, or to taste 1/8 teaspoon freshly ground pepper, or to taste 1/4 cup lightly packed chopped fresh cilantro 1. Roast the poblano chiles over a direct flame or under an oven broiler, turning frequently, until charred all over, about 8 to 10 minutes. If using a broiler, check often to see that they don't get too black or shriveled. Put the chiles in a plastic or paper bag and let steam 6 to 8 minutes. Rub off the skins. Remove and discard the stems and seeds. Rinse the chiles and pat dry with a paper towel. Cut into short 1/4-inch-thick strips. Set aside. 2. In a large pot, heat the oil over medium heat and cook the onion, stirring, until softened, 3 to 4 minutes. Add the tomato, garlic, oregano, and thyme. Cook, stirring, until the mixture is nearly dry, about 4 minutes. Add the broth and carrots. Bring to a boil, reduce heat to low, cover, and simmer until the carrots are tender, 6 to 8 minutes. Add the cauliflower, reserved poblano strips, salt, and pepper. Cook until the cauliflower is tender, about 4 minutes. Stir in the cilantro. Serve hot. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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