Horchata Poblano Soup
A creamy and spicy soup made with roasted poblanos and served with a side of horchata. This Mexican-inspired dish is perfect for a chilly evening.
Ingredients
- ●2 poblanos4-6 poblano peppers, seeded and chopped
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●2 tbsp zestyzesty Mexican seasoning
- ●4 cups chicken brothlow-sodium
- ●1 cup heavy creamoptional
- ●1 tsp horseradishoptional
- ●to taste salt
- ●to taste pepper
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Roast the poblano peppers in the oven for 20-25 minutes, or until the skin is blistered and charred.
- 3
Remove the peppers from the oven and let them cool down.
- 4
Once cool enough to handle, peel the skin off the peppers and chop them into large pieces.
- 5
In a large pot, sauté the onion and garlic in a little bit of oil until softened.
- 6
Add the chopped poblano peppers, chicken broth, zesty seasoning, salt, and pepper to the pot.
- 7
Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes.
- 8
Use an immersion blender to puree the soup until smooth.
- 9
If desired, add heavy cream and horseradish to the soup for extra creaminess.
- 10
Taste and adjust the seasoning as needed.
- 11
Serve the soup hot, garnished with chopped cilantro or scallions if desired.