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Scratch Your Soup Itch

March 9, 2011

For a long time, before the MHK was created, we thought canned/boxed soups were pretty good.  They save time and come in a variety of flavors.  Then once our passion for cooking arose and we began making soups from scratch, we realized how much those canned soups paled in comparison.  Some may think making soup from scratch is a daunting process, and in some cases it’s true; but many soups can take a mere 30 minutes to create, with astounding results.  So today we proudly present this recipe, based on one from MHK readers Khris and Jason.  Their recipe called for shredded chicken, but we decided to go vegetarian with our version (but the chicken would be great if you need to satisfy your inner carnivore).  We added the jalapenos for a little heat and extra flavor, and to save time we didn’t strain the soup at all. If you don’t like little bits of food in your soup, go ahead and strain it after the food processor step.  The addition of the chopped tomatoes and avocado after serving the soup in bowls is fantastic; it gives the soup freshness and great texture, plus the avocado just melts in your mouth.  Serve with chips and salsa for a healthy, delicious meal.  Enjoy!

Roasted Green Chile Bisque

(serves 4)

4 large poblano peppers, stemmed, halved lengthwise and seeded

2 jalapeno peppers, stemmed, halved lengthwise and seeded

1 medium onion, cut into ½-inch slices

4 cups chicken broth

2 cups half and half

1 tbsp. salt, or to taste

2 ripe tomatoes, cored and chopped

2 ripe avocados, chopped

¼ cup fresh cilantro, chopped

Heat broiler on high. Place peppers, skin side up, and onions in a 9×13 baking pan. Roast until skin blackens and onions brown, about 10-15 minutes, turning onions so both sides brown.  Let peppers cool, then scrape off skin.  Place peppers and onions in food processor with 2 cups broth; blend for 30 seconds, scraping sides if necessary.  Add mixture to a pot; add remaining broth, half and half, and salt.  Heat on medium until heated through, stirring occasionally, about 10-15 minutes.  Ladle soup into bowls, then top with even amounts of tomatoes, avocado and cilantro.  Eat!

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2 comments

  1. Yum yum! I bet this would also freeze nicely. May I suggest using vegetable broth for vegans and vegetarians…

    Also, at what degrees should I roast the peppers?


    • Yes it would freeze nicely – in fact, the recipe submitted by our readers said to let it refrigerate overnight before heating it (but some of us don’t have that kind of time to wait). Vegetable broth would of course be fine instead of the chicken broth. As for the peppers, just broil them (highest oven setting) – make sure the pan is about 6-8 inches below the broiler though so they don’t just burn up quickly. Thanks so much for reading!



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