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For an easy and delicious glutlen free soup try our poblano bisque recipe

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Recently a friend mentioned this wonderful poblano bisque she had while in Texas. Having never tasted it before, it seemed intriguing. I thought about what I wanted it to taste like and put together this recipe. After serving it to family and friends, it was deemed 'delicioso'.

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Poblano peppers are also referred to as pasilla peppers. They are a mild pepper without a lot of heat. They are readily available in local grocery stores in Mesa, but a favorite place to buy them is Pro's Ranch Market at 1118 E Southern Ave. in Mesa.

If you want your poblano bisque to be gluten free, make sure that the brand of corn tortillas you choose is gluten free. Some brands of corn tortillas are not. This can also be made dairy free by substituting unflavored almond milk for the half and half.

As you look at the recipe you will notice that we blend it to make it smooth. While a blender or Vitamix does this well, our favorite tool to use is an immersion blender. It whirls the mixture until it is smooth and does not require you remove the soup from the pan to put in a blender.

Creamy Poblano Bisque

Serves 4

Ingredients:

  • 1 to 2 poblanos or pasilla peppers
  • 4-6, 6-inch corn tortillas
  • 1 medium onion
  • 1 clove minced garlic
  • 2 tbsp butter
  • 5 cups chicken broth
  • ¼ tsp ground cumin
  • ½ cup half-and-half
  • Kosher salt, to taste
  • Freshly ground black pepper to taste

Directions:

  1. Turn oven on to broil. Place peppers on a foil lined baking sheet. Broil, turning once, until the skins are blistered. Remove the peppers from the pan and place in a bowl. Cover the bowl with plastic wrap and set aside.
  2. Tear tortillas into pieces and place in food processor. Chop until about the consistency of cornmeal. Remove from the food processor. No need to wash the food processor bowl.
  3. Chop a medium onion on a food processor. Remove the onion. No need to wash the food processor bowl.
  4. When peppers have cooled, peel the blistered skin from the pepper and remove the seeds and core. Place in the food processor and chop fine.
  5. Place butter in stockpot over medium heat. Add onion and sauté until the onion is transparent. Add the garlic and sauté about 30 seconds longer.
  6. Add poblanos to the pan and sauté about 1 minute.
  7. Add 5 cups of chicken broth. Stir well. Bring mixture to a boil, then turn down to a simmer.
  8. Add chopped tortillas to the mixture. Stir well so it does not clump. If you want the soup a little thinner, use about 4 tortillas. Using 6 will make the soup a little thicker.
  9. Simmer about 10 minutes stirring occasionally. The tortillas should have just about dissolved.
  10. Add cumin, salt and pepper. Stir well. Taste the soup for seasonings and heat. If you want it hotter, add more peppers. The heat level will mellow out once you add in the half and half, so keep that in mind.
  11. Using an immersion or ‘regular’ blender, blend the soup until it is completely smooth. Be careful because the soup is very hot.
  12. Add half and half to the blended soup. Bring to a slow simmer and cook about 2 minutes. Check flavors. If you want more heat, add more peppers. If it is too thick, add more chicken broth.

Top each serving with shredded cheese, diced poblanos and tortillas strips, if desired.

For other articles and recipes, see Mesa Food Examiner or North Phoenix Food Examiner. Better yet, click on subscribe to automatically receive our recipes and articles. It’s free and SPAM-free.

You may also want to see our kitchen tips by checking out our Kitchen Tip Jar blog.

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