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    You are in: Home / Recipes / Cream of Poblano Soup Recipe
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    Cream of Poblano Soup

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Bill Woodward's Note:

    A little bit spicy, creamy and green. This recipe was originally a modification of the Leek and Potato Soup recipe presented on Good Eats.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Chop the onion and poblanos into small pieces.
    2. 2
      In a 6-quart saucepan over medium heat, heat the olive oil. Add the onions and poblanos and a heavy pinch of salt and sweat for 10 minutes. Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low and simmer until the potatoes are soft, approximately 30 minutes.
    3. 3
      Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the half-and-half, buttermilk, salt and pepper.

    Ratings & Reviews:

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    Nutritional Facts for Cream of Poblano Soup

    Serving Size: 1 (164 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 385.5
     
    Calories from Fat 112
    29%
    Total Fat 12.5 g
    19%
    Saturated Fat 3.2 g
    16%
    Cholesterol 12.4 mg
    4%
    Sodium 103.1 mg
    4%
    Total Carbohydrate 65.0 g
    21%
    Dietary Fiber 20.1 g
    80%
    Sugars 2.8 g
    11%
    Protein 13.7 g
    27%

    The following items or measurements are not included:

    vegetable broth

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