Try this Pappasitos Poblano Soup recipe, or contribute your own.
Suggest a better descriptionIn 4 qt stock pot, melt butter over medium heat. Whisk in flour and simmer, whisking constantly until thickened to a roux. Whisk in cream, milk, and chicken bouillon and cook, stirring frequently or whisking, over medium-low heat until smooth. Heat oil in large saute pan over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and carrots, cook until tender, about 3 minutes, stirring frequently. Add poblanos and cook until tender, about 3 minutes. Add vegetable mixture to milk mixture, stir to combine. Stir in salt and black, white, and cayenne peppers, simmer over medium-low heat a few minutes. Add red bell pepper. Simmer 15 or 20 minutes, stirring frequently. Add cheese and stir until melted. Taste and adjust seasonings, if necessary. Serve hot or refrigerate immediately, reheat before serving. Makes six 8 oz servings. Note: Prepare all vegetables ahead of time. Recipe doubles easily.
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Serving Size: 1 Serving (140g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 625 | ||
Calories from Fat: 563 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 62.6g | 83 % | |
Saturated Fat 38.3g | 191 % | |
Monounsaturated Fat 17.6g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 169.4mg | 52 % | |
Sodium 262mg | 9 % | |
Potassium 112.6mg | 3 % | |
Total Carbohydrate 10.5g | 3 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 10g | ||
Protein 7.6g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 625
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