I made this recipe and it is delicious. I had just received the Holy Trinity of Mexican spices and was anxious about how the soup would taste. It’s the first time I’ve cooked using ancho and quajllo powder. Refrigerated overnight and the spices blended beautifully. I add cheddar cheese to the soup. Delicious!!
I am drooling and will make a trip to the grocery store tomorrow to get the ingredients. I can tell by the ingredients that this soup is amazing. Additionally I have been making your chilli sauce using jalapeño and there is always a huge jar in my fridge. Surprisingly my family loves it too. Thank you for sharing your AMAZING recipes.
I can’t wait! My neighborhood store bags up any veggies they have in abundance and sells them for $0.99/bag. I went to the store today and there sat a huge, fresh bag of peppers waiting for me. I know what I’m cooking. Thanks for the recipe. Blessings.
O! My! I warn you. Once you try poblanos, you’ll be in love with them forever. Mexicans have so many kinds of peppers but poblanos are very special in flavor. I adore them. I stuff them, add them to soups, tacos, I’m im love with that pepper
I’ve got tons of poblanos in my garden that I’m about to have to do something with as winter is here in the Florida Panhandle, with freezing temps near 65 degrees 😁 so I saw this at just the right time. Looking forward to making it.
I'm going to try this looks delicious. I'm new to your channel and subscribed because of your ease of substitutions for ingredients. I have an abundance of hot peppers your other recipes will be helpful. Thanks so much.
WooHoo! This is going to be delicious when we make it! Simple and easy. Loved the suggestion to use a medley of peppers! Tucking another Go To recipe in our pantry. Thank ya! 👍
I grew up in Las Cruces, New Mexico, and this is pretty much the same recipe that we made all the time with Hatch Chilies almost every year when they were at peak season. 👍
This looked so good that I made sure to pick up Poblanos asap. Made it yesterday and I enjoyed it but wish it made more. Next time I'll double it. Keep 'em coming!
I’ve had a soup similar to this… a cream of of poblano pepper soup with a little bit of chorizo and cooked shrimp chunks with a few tortilla chip strips in the middle to garnish it 😜🙏🏻… I’m definitely going to try your recipe, and maybe add a Serrano or two as you’ve suggested 🙏🏻
My favourite peppers this year I grew were peach ghost. And leviathan scorpions. But man my jalapeños went crazy. I could barely keep up with them. I did grow poblano too they’re so good
This looks amazing, thanks Mike! I've been using Pobanos lately, they're pretty hard to find in Australia but i found one store that usually has them. Good to know the skins are okay too, because i've been leaving them on when making salsas etc (usually with your recipes, or altered versions of them haha)
Looks delicious. I'll make it soon. I'm not sure I'll blend it, just make everything an even dice, I thought it was too pretty to blend. Wonderful on it's own but it seems like a beautiful base to add beans and serve with rice. Apologies, I have to mess with everything.
I’m so glad to see this soup recipe as I’m close to harvesting an abundance of Poblanos. I also saw your chili relleno casserole which I plan to make. Update on latest batch of Creamy Chili ( Jalapeño) Sauce recipe: I combined about half Peter Peppers and half Fresno Chilis with one roasted Poblano Chile and WOUZA, what a sauce. It’s so fun to mix and match. Thanks Mike.
It's a Duxtop Induction Cooktop. It's works well enough. It cooks hotter in the center than the outer edges, so you have to deal with that, but I'm able to do the videos on the island so the camera can see.
❤ l love the idea of this recipe, it’s so flexible! I just got an air fryer with a grill, so I can grill the poblanos, then put them in a paper bag, let the steam do its thing, and peel them after they’ve cooled off a bit. Arugula is my leafy green of choice. Since I have to use a low-fat milk, I might try a nut milk here, and I prefer sour cream because it’s thicker than crema. When I add the soup to the blender, shouldn’t I let it cool off a bit first, and only enough to half fill the blender? Would a squeeze of lime be appropriate as a topper? At any rate, I’d like to kiss you for turning me on to this soup just when I’ve been advised to reduce my dairy intake!
Would this soup make a good gravy? While I'm not into post roast Celery carot flavors in my Mexican food I know If you obliterate those two in a blender they make your stock better in a soup so... would this make a good burrito sauce or gravy if all the vegetables were finely ground up? Hmm. Im thinking about the chef element and the health benefits here.
As far as I'm lead to believe, adding milk is essentially for the protein...the protein in the milk enhances the flavours of the stock. As such, really concentrated powdered milk does a really good job. Sounds strange, I know, but, aparently really does work. May be worth an experiment or two...plus, powdered milk is cheap, accessible, and lasts for years!
@@ChiliPepperMadness You're welcome! 😁 Think I remember seeing it on a cooking technology/ science based show which Heston Blumenthal did on UKs channel 4 a few years back Although, he may have added it to the stock he was making... although, I believe the principal is the same when adding to what you're cooking
all the peppers: poblano, annahiem, green and red chile, etc etc have an indigestable wax layer on the outside, this is what you peel off after "roasting"... it's not a texture or flavor issue .... it's the wax baby!
I just ate supper and am stuffed, and now here I am all hungry again!!! Yummm!!!
Haha, makes you hungry!!
I made this recipe and it is delicious. I had just received the Holy Trinity of Mexican spices and was anxious about how the soup would taste. It’s the first time I’ve cooked using ancho and quajllo powder. Refrigerated overnight and the spices blended beautifully. I add cheddar cheese to the soup. Delicious!!
Thanks for sharing!
I am drooling and will make a trip to the grocery store tomorrow to get the ingredients. I can tell by the ingredients that this soup is amazing. Additionally I have been making your chilli sauce using jalapeño and there is always a huge jar in my fridge. Surprisingly my family loves it too. Thank you for sharing your AMAZING recipes.
Thanks so much, Tortoro. I appreciate it, and hope you enjoy it!!
I can’t wait! My neighborhood store bags up any veggies they have in abundance and sells them for $0.99/bag. I went to the store today and there sat a huge, fresh bag of peppers waiting for me. I know what I’m cooking. Thanks for the recipe. Blessings.
That is awesome!
I love Poblanos as much as you. This is going on the menu for the weekend. Thanks
Enjoy!!
Living in the UK, poblano peppers are extremely rare. I would love to 5ry this recipe.
I hope you can find some decent substitutions.
I grow them in my green house. Didnt work well. But i ordert them dry by Amazon. Greettings from Germany
it is possible to get dried Poblano...and that really does impart a nice smokey kinda tobacco/chocolatey flavour.
O! My! I warn you. Once you try poblanos, you’ll be in love with them forever. Mexicans have so many kinds of peppers but poblanos are very special in flavor. I adore them. I stuff them, add them to soups, tacos, I’m im love with that pepper
We had a lot of big Jim's and poblanos, total around 30 bushels! I'm always looking for new recipes, this looks tasty! 😊
Nice. That's a huge yield! I love it. Time to get cooking!
I made this for dinner tonight and it was absolutely delicious! Thank you so much!
Glad you liked it!! Thanks for sharing this, Rebecca. I really appreciate it.
I’ve got tons of poblanos in my garden that I’m about to have to do something with as winter is here in the Florida Panhandle, with freezing temps near 65 degrees 😁 so I saw this at just the right time. Looking forward to making it.
Haha, enjoy! Jealous!
That looks fab
Looks like a great soup. I'm on a cardiac diet and this is definitely something I can eat! Thanks for the video!
After blending I'd add some roasted fresh corn for flavor & texture.
Go for it! A nice addition.
Making this tmo for sure
Loving the videos lately man! Great job keep it up. Making me not have to decide what to cook for the week thank you.
Awesome! Thank you!
Thank you for this!
I'm going to try this looks delicious. I'm new to your channel and subscribed because of your ease of substitutions for ingredients. I have an abundance of hot peppers your other recipes will be helpful. Thanks so much.
Thanks for subbing and enjoy!
Just made this tonight and it came out awesome. I added some pepper jack and it was perfect.
I can’t wait to make this but first I’m making the Cuban sandwich then I’m making this take care love your channel
Nice! Enjoy!
Winter is the time for soup and chili..... I make a good Potato Leek soup this time of year. This sounds really good. Love Poblanos....
fantastic video
I like your tweaks, modifications, and suggestions on all you videos. Super helpful.
Awesome, thank you!
Like this recipe. Will give it a try with Indian style peppers as they are readily available in the U.K.
Enjoy! Let me know how it turns out.
WooHoo! This is going to be delicious when we make it! Simple and easy.
Loved the suggestion to use a medley of peppers!
Tucking another Go To recipe in our pantry.
Thank ya!
👍
You are very welcome! Yes, this one is a must have, well, as all other ones, too =)
holy moly! This looks amazing! Know what I am making for dinner! Thanks for posting!🤩❤
I grew up in Las Cruces, New Mexico, and this is pretty much the same recipe that we made all the time with Hatch Chilies almost every year when they were at peak season. 👍
Very cool!! I love this soup.
This looked so good that I made sure to pick up Poblanos asap. Made it yesterday and I enjoyed it but wish it made more. Next time I'll double it. Keep 'em coming!
Excellent! ❤️
That soup looks wonderful and what a great use for peppers. This one is definitely on my list.
Mouth watering! And yes, you had me at poblano!
So good!
I’ve had a soup similar to this… a cream of of poblano pepper soup with a little bit of chorizo and cooked shrimp chunks with a few tortilla chip strips in the middle to garnish it 😜🙏🏻… I’m definitely going to try your recipe, and maybe add a Serrano or two as you’ve suggested 🙏🏻
Yum! Let me know when you try it... Enjoy!
I make a lot of Potato Leek Soup. This sounds really good. Will give it a try.
Hope you enjoy!
My favourite peppers this year I grew were peach ghost. And leviathan scorpions. But man my jalapeños went crazy. I could barely keep up with them.
I did grow poblano too they’re so good
" Boom roasted " . Michael Scott
This looks amazing, thanks Mike! I've been using Pobanos lately, they're pretty hard to find in Australia but i found one store that usually has them. Good to know the skins are okay too, because i've been leaving them on when making salsas etc (usually with your recipes, or altered versions of them haha)
Yes, the skins are definitely good. I only remove them when roasting. Thanks, Dan!
Looks delicious. I'll make it soon. I'm not sure I'll blend it, just make everything an even dice, I thought it was too pretty to blend. Wonderful on it's own but it seems like a beautiful base to add beans and serve with rice. Apologies, I have to mess with everything.
Mess around for sure! That is the JOY of cooking!
I’m so glad to see this soup recipe as I’m close to harvesting an abundance of Poblanos. I also saw your chili relleno casserole which I plan to make.
Update on latest batch of Creamy Chili ( Jalapeño) Sauce recipe: I combined about half Peter Peppers and half Fresno Chilis with one roasted Poblano Chile and WOUZA, what a sauce. It’s so fun to mix and match. Thanks Mike.
Thanks for the update - I am glad you are enjoying it!
I'm definitely trying this! I tried your roasted red pepper soup and it was amazing! 👌🏽🔥
Thanks, Tiffany! Enjoy!
hi
Picked a peck of poblanos today! Go soup!
I love your recipes and def will be trying this one. May I ask what type burner are you using and do you recommend it?
It's a Duxtop Induction Cooktop. It's works well enough. It cooks hotter in the center than the outer edges, so you have to deal with that, but I'm able to do the videos on the island so the camera can see.
It looked so appetizing before the blend. Wouldn’t it be wonderful unblended or no?
Yes, you can totally enjoy it that way.
❤ l love the idea of this recipe, it’s so flexible! I just got an air fryer with a grill, so I can grill the poblanos, then put them in a paper bag, let the steam do its thing, and peel them after they’ve cooled off a bit. Arugula is my leafy green of choice. Since I have to use a low-fat milk, I might try a nut milk here, and I prefer sour cream because it’s thicker than crema. When I add the soup to the blender, shouldn’t I let it cool off a bit first, and only enough to half fill the blender? Would a squeeze of lime be appropriate as a topper? At any rate, I’d like to kiss you for turning me on to this soup just when I’ve been advised to reduce my dairy intake!
Great, thanks. Yes, you can cool the soup a bit to blend, and lime juice is definitely a nice addition to finish. Happy cooking!
Would this soup make a good gravy? While I'm not into post roast Celery carot flavors in my Mexican food I know If you obliterate those two in a blender they make your stock better in a soup so... would this make a good burrito sauce or gravy if all the vegetables were finely ground up? Hmm. Im thinking about the chef element and the health benefits here.
You can use this as gravy or a sauce, yes.
Here I am sitting with 2 poblanos peppers to make this soup, I’ll probably yield 1 tablespoon 🥹
Let me know how it goes!
My favourite pepper! I wish we could get them in GB! I hate that we can’t.
Maybe order some seeds and grow some?
As far as I'm lead to believe, adding milk is essentially for the protein...the protein in the milk enhances the flavours of the stock.
As such, really concentrated powdered milk does a really good job. Sounds strange, I know, but, aparently really does work.
May be worth an experiment or two...plus, powdered milk is cheap, accessible, and lasts for years!
Thanks for sharing!
@@ChiliPepperMadness You're welcome!
😁
Think I remember seeing it on a cooking technology/ science based show which Heston Blumenthal did on UKs channel 4 a few years back
Although, he may have added it to the stock he was making... although, I believe the principal is the same when adding to what you're cooking
Have U texted Pepper,minute like it,.
all the peppers: poblano, annahiem, green and red chile, etc etc have an indigestable wax layer on the outside, this is what you peel off after "roasting"... it's not a texture or flavor issue .... it's the wax baby!
🤤🌶🥣
=) Enjoy!
Excellent video! greetings from the Netherlands. check out Westland Peppers in Holland, great resource for peppers.)
Thanks so much!! Greetings! I was just in the Netherlands recently.