Chile Relleno Soup
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Ingredients
Soup
- 5 Poblano Pepper
- 2 Tb Olive Oil
- 1 Tb Butter
- 1 Onion diced
- 4 Garlic Cloves minced
- 1/4 C Cilantro chopped
- 1/2 C Flour
- 2 C Chicken Stock
- 1 C Heavy Cream
- 1 C Milk
- 3 tsp Salt
- 2 tsp Black Pepper
- 1 C Pepper Jack Cheese shredded
Chile Relleno Topping
- 2 Eggs whites and yolks seperated
- 2 Tb Flour
- 1/2 C Canola Oil
- 1/2 tsp Black Pepper
Ingredients
Soup
Chile Relleno Topping
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Instructions
Soup
- Place the Poblano Peppers on a foil lined backing sheet and place under the Broiler (on high) for 5 minutes than flip them over and roast another 5 minutes
- Place the roasted Poblanos in a zip lock bag to allow them to cool
- Heat the Oil in a large sauce pan or Dutch oven over Medium heat. Add the Onions and cook for 2 minutes until softened then add the Garlic and Cilantro and cook for 3 more minutes
- Stir in the Flour to coat the Onions, Garlic and Cilantro then stir in the Chicken Stock, Heavy Cream, Milk, Salt and Pepper. Bring to a simmer.
- Remove the Poblanos from the bag. Cut off the tops and run them under warm water to help remove the skin and to remove the seeds
- Dice up four of the Poblanos and place them in the Soup along with the Pepper Jack Cheese. Simmer for another 20 minutes
Chile Relleno Topping
- Cut the fifth Poblano in half.
- Whisk the Eggs yolks in their bowl and whisk the Whites in their bowl for 2 minutes. Add the flour and pepper to the bowl with the Egg Whites and whisk some more to combine
- Heat the Oil in a small skillet over medium heat
- Dip the Poblano halves first in the Egg yolks then in the Egg White Mixture then place in the hot oil. Fry each side 1-2 minutes until golden brown. Drain on a paper towel and cut each half in half
- Ladle the Soup in a bowl and top with one of the Poblano quarters. Serve with tortilla Chips, cut up Tomato, sliced Avocado and a lime wedge
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