GF Recipes

Poblano Soup (re-creation challenge part 1)

21 Comments 27 July 2011

Poblano Soup (re-creation challenge part 1)

The Husband and I had an amazing vacation in San Miguel de Allende this summer, and one of the highlights of the trip was the authentic Mexican cuisine.  I have always loved Mexican food, and I’m a fairly picky Mexican diner because of my Southern California roots as well as the fact that I must eat in restaurants where gluten cross-contamination can be prevented.  But I’d only ever eaten Mexican food in America before this trip.  My post highlighting the tastes of San Miguel may have given you a glimpse of our experience.

Since returning to the States, I’ve realized that our trip has completely ruined me.  I am no longer satisfied with the tacos, fajitas, and burritos that I’ve loved for years.  They just taste…well…American. I wish I had known enough Spanish to ask the ladies in the kitchen about the fresh ingredients of the magnificent dishes that we were served.

I wish I could have perched myself on a stool in the corner to watch their techniques as they worked all afternoon and evening for a feast that would begin at 10:30.  I heard that the day they make mole sauce begins on the tile floor with 20-30 ingredients.  It would have been worth missing a day of sightseeing and shopping to watch and smell the aroma of fresh spices being roasted and ground into a sauce that wouldn’t last more than 30 minutes on the table.  Unfortunately, we weren’t around for mole day. But thankfully we were there for Poblano Soup Day.

Poblano Soup was one of my favorite dishes of the week, and after the first bite I knew I had to try to recreate it.  This was the Hyder House version.

Served by a sweet Sasey with a demure smile and a “por nada”.

This is my dairy-free, gluten-free version, and the Husband thinks it’s quite close.

And I think I have to agree.

The process is really quite simple, and I think the secret is in the fresh poblano peppers.  I’ve heard that poblano peppers can surprise you.  Sometimes they’re mild, and other times they’re potent.  THESE were potent!

I wished I had worn gloves, because my fingers burned for the next 24 hours.  And then the tip of my nose burned from itching my nose with peppery fingers!  Anyway, you can learn from my mistakes and follow this simple process.

Wearing gloves, wash the peppers, cut them in half, and remove the seeds and stem.  Place them on foil-lined cookie sheet, skin up, and broil until the peppers begin to blacken.  Then flip them and cook for a few more minutes.

When both sides have blackened, place the peppers in a ziplock bag for about 15 minutes.

Then remove the skin from the peppers and place the peppers in a food processor or Vita-Mix.  After sauteing the minced garlic and onion, simply puree, heat, and simmer.

Poblano Soup (Gluten-Free, Dairy-Free)

By Heather (inspired by the Mexican cooks at the Hyder House)

Ingredients:

Directions:

1.  Preheat oven to somewhere between 450 and 550.

2.  Wearing gloves, wash the peppers, cut them in half, and remove the seeds and stem.

3.  Place on foil-lined cookie sheet, skin up, and broil until peppers begin to blacken.  Flip.  Watch carefully.

4.  When both sides have blackened, place in a ziplock bag for 15 minutes.

5.  Then peel the skin from the peppers and place the peppers in a food processor or Vita-Mix.

6.  Sautee minced garlic and onion in grapeseed oil until tender and add to food processor.

7.  Puree peppers, garlic onion mixture, corn flour, nutritional yeast, vegetable broth, and most of the cilantro.

8.  Pour into a large saucepan, stir in the coconut milk, and bring to a light boil.  Reduce heat to simmer.

9.  Serve and sprinkle with remaining cilantro.

Serves 4

Recreation Challenge Part 1 was a success!

And a wonderful thing about special dishes like this is that one bite can transport you to another time and another place.

Or it can bring wonderful memories to wherever you happen to be.

For Recreation Challenge Part 2 I’ll be serving breakfast, so come back and join me!

This recipe is linked to:

Your Comments

21 Comments so far

  1. Have never heard of this but I’m always up to trying something new! Thanks for sharing :)

    • Heather says:

      I appreciate you stopping by and commenting, Mary! I’d never heard of poblano soup either until traveling to Mexico. I’m thinking it needs to enter “American Mexican” restaurants soon!

  2. This soup is so right up my ally! Thanks for sharing. Love how we can re-create special times by cooking.

  3. Mmmm…. the color alone is enough to sell me on this recipe. And the hot peppers… and the coconut milk :) What a great combination. I’ll definitely be making this when I get back from vacation.

  4. Yum!!!! Next time you go take me. This soup looks and sounds amazing. I know what I’m getting at the farmers market! Thanks for sharing this on RFW.

  5. That sounds great! Unfortunately I didn’t grow any poblanos this year. Not sure why?!

    And I’ve heard San Miguel is a wonderful place. I need to convince my husband that we need to go. Did you feel safe there? Living in New Mexico we hear plenty of stories and so my husband does not want to go. Boo.

    • Heather says:

      We felt very safe there, but we were encouraged to fly into Leon and not drive across the border. Thanks for commenting, Renee! I’m off to enjoy your site! :)

  6. Ricki says:

    Sounds fantastic and very authentic! Amazing that the peppers can still be so hot even once the seeds are removed. Sorry about your fingers, though! But glad you recreated a favorite. What a great vacation. :)

    Thanks for submitting this to WW this week!

  7. Vegiegail says:

    I’ve been using So Delicious Coconut Milk to make all kinds of creamy soups. I can’t wait to try your Poblana Soup. It looks muy delicioso!

    I love Mexico, and I very much want to visit San Miguel de Allende. That table is set so beautifully! Was it taken at a restaurant in San Miguel?

    • Heather says:

      With So Delicious and a Vitamix, creamy does not have to involve dairy. I love that!

      The picture was taken at our hosts’ home. She has a gift for decor! Definitely visit San Miguel if you get the chance. It’s amazing!

  8. Tracee says:

    Oh yum. I love poblanos in anything. I’ll have to tweak this a bit to my diet, but I can’t wait to try. Thanks for posting!

    • Heather says:

      I’m glad you can find a way to make it work for you! Allergic to corn??? I think the corn flour could easily be eliminated. Let me know how your modifications work!

  9. Brenda -Living Healthy Solutions says:

    This is indeed a wonderful soup! I like to use The Pure Pantry’s Organic All Purpose Baking mix instead of Bob’s Read Mill corn flour. Good tip for those of you that don’t want or cannot eat corn. It turns out delicious. You can check out this wonderful All Purpose Baking Mix at http://www.thepurepantry.com

    • Heather says:

      Yes, other flours will do just fine. I chose corn flour because every meal we enjoyed had delightful homemade corn tortillas. I was hoping that the corn flavor would come through the soup and take me floating back to San Miguel. :) Thanks for the tip on Pure Pantry, and thanks for commenting!


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A Curious Girl in the Gluten-Free World

I'm a curious girl, wife, teacher, friend, fitness fanatic, foodie, high raw vegan, child of the King, and Mama Cat. I've made the transition from baking and cooking gluten-free to creating raw vegan recipes that are naturally gluten free. My gluten intolerance opened up my diet to a whole new world of nutritious plant-based foods. And now I have another challenge ahead...I'm moving to New York City! I look forward to Living Raw Vegan in the City and sharing my experience with you.

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