Creamy Poblano Pepper Soup Recipe

Ingredients

• 6 poblano peppers
• 2 cups chicken broth
• salt and pepper to taste
• 0.5 teaspoon ground nutmeg
• 2 cups milk
• 3 tablespoons margarine
• 1 tablespoon all-purpose flour

Instructions

1. Preheat your oven's broiler to high.
2. Arrange the poblano peppers on a baking sheet and broil in the oven. Rotate the peppers until the skin is blackened and blistered on all sides. Transfer the roasted peppers to a sealed paper bag for 15 to 20 minutes to steam. Once cooled, peel off the skins under running water. Remove the stems and seeds from each pepper.
3. In a blender, combine the peeled poblano peppers with broth, salt, pepper, and nutmeg. Blend the mixture until it is completely smooth.
4. In a small saucepan, gently warm the milk over medium heat and then set it aside.
5. In a separate saucepan over medium heat, melt the butter or margarine, then whisk in the flour until smooth. Gradually add the warmed milk, stirring continuously until well combined. Stir in the poblano mixture and blend thoroughly. Reduce the heat to low and let the soup simmer for 30 minutes to allow the flavors to meld.

Nutrition

• Calories: 143 kcal
• Fat Content: 9 g
• Fiber Content: 2 g
• Sugar Content: 6 g
• Sodium Content: 427 mg
• Protein Content: 6 g
• Cholesterol Content: 8 mg
• Carbohydrate Content: 9 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g