Caldo Largo Cream of Chile Poblano
Indulge in the rich, smoky flavors of Caldo Largo Cream of Chile Poblano, a velvety Mexican-inspired soup that’s equal parts comforting and vibrant. This recipe showcases roasted poblano peppers, their charred skins imparting a deep, earthy complexity to the dish. A hearty blend of tender russet potatoes, sweet carrots, and fresh zucchini is simmered in a flavorful chicken or vegetable stock before being transformed into a creamy, homogenous delight with the help of heavy cream. Topped with fresh cilantro and a squeeze of zesty lime, this savory soup strikes the perfect balance between bold spices and smooth textures. Ready in just under an hour, it’s a wholesome, family-friendly meal that tastes as impressive as it looks. Perfect for weeknight dinners or a cozy weekend treat, Caldo Largo Cream of Chile Poblano is a must-try for lovers of bold, authentic flavors.
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Recipe Information
Ingredients
- 4 whole Poblano peppers
- 2 tablespoons Vegetable oil
- 1 large Onion
- 4 whole Garlic cloves
- 2 medium Russet potato
- 2 medium Carrot
- 1 medium Zucchini
- 6 cups Chicken or vegetable stock
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup Fresh cilantro
- 1 whole Lime wedges
Instructions
Preheat your broiler to high. Place the poblano peppers on a baking sheet and roast under the broiler, turning occasionally, until the skins are charred and blistered, about 6-8 minutes.
Transfer the roasted peppers to a bowl and cover with plastic wrap. Let them steam for 10 minutes to loosen the skins.
Peel the charred skin off the peppers, remove the stems and seeds, and roughly chop the flesh. Set aside.
Heat the vegetable oil in a large pot over medium heat. Dice the onion and mince the garlic, then add them to the pot. Cook for 4-5 minutes, stirring occasionally, until the onion becomes translucent.
Peel and dice the potatoes and carrots, and slice the zucchini into half-moons. Add the potatoes and carrots to the pot, stirring for 2-3 minutes to lightly sauté them.
Pour in the stock and bring to a gentle simmer. Cook for 10-12 minutes, until the potatoes and carrots are just tender.
Add the roasted poblano peppers and zucchini to the pot. Continue to simmer for another 5 minutes until the zucchini is tender.
Using an immersion blender, carefully blend the soup until smooth. Alternatively, you can transfer the soup to a countertop blender in batches and then return it to the pot.
Stir in the heavy cream, salt, and black pepper. Allow the soup to warm through for 2-3 minutes on low heat. Taste and adjust seasoning if necessary.
Serve the Caldo Largo Cream of Chile Poblano hot, garnished with chopped fresh cilantro and a squeeze of lime juice. Enjoy!
Nutrition Facts
Calories |
1778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.4 g | 144% | |
| Saturated Fat | 53.2 g | 266% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 9647 mg | 419% | |
| Total Carbohydrate | 156.0 g | 57% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 49.8 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 299 mg | 23% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 4470 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
