Cream of Broccoli and Poblano Pepper Soup
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Enhance your lunch with this vibrantly colored and flavorful potato, broccoli, and poblano pepper soup. The broccoli adds not only a rich green color but also all the beneficial micronutrients and fiber. The poblano peppers and a pinch of cayenne pepper add just the right amount of heat and a pleasantly warming kick. Purée the finished soup and serve with a dollop of sour cream and fresh cilantro leaves on top of each serving for a mellow flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups broccoli florets
- 1 cup peeled and chopped potatoes
- 2 tbsp rendered bacon fat or olive oil
- 1 cup chopped green onions, white and light green parts only
- A pinch of cayenne pepper
- 3-4 sprigs of fresh thyme
- 1 medium clove garlic, minced
- 3.5 cups lightly salted vegetable broth
- 1 cup chopped and seeded poblano pepper
- Combine coriander leaves and sour cream for serving.
We recommend
Recipes with similar ingredients: broccoli cabbage, poblano pepper, potato, green onions, ground cayenne pepper, thyme
Cooking the dish according to the recipe:
- In a medium saucepan, heat the lard or olive oil over medium heat. Add the onion and cook, stirring, until softened, 3-5 minutes. Add the potatoes, cayenne pepper, thyme, garlic, 1/2 teaspoon salt, and black pepper to taste and cook, stirring, until the potatoes are coated in the fat, 2-3 minutes. Pour in the broth and bring to a boil.
- Add the broccoli and poblano pepper and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a gentle simmer. Remove from heat, discard the thyme stems, and let cool for at least 5 minutes. Puree the soup with an immersion blender until smooth, or blend in 2-3 batches in a regular blender (do not fill the blender more than halfway).
Note
When blending hot liquid, let it cool for about 5 minutes first, then pour it into the blender, filling the bowl only halfway. Cover with a lid, leaving one corner slightly open. Cover the lid with a kitchen towel to prevent splashes, and blend until smooth. - Reheat the soup if necessary and adjust the consistency with water; add salt and pepper to taste.
Serve the soup hot with a dollop of sour cream, cilantro and cayenne pepper.
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