Vegetarian Sopa Poblano
This spicy Mexican soup is made with poblano peppers. My daughter Omara developed her own special recipe for it, and I know you will love it!
Makes 6 (2-cup) servings.
- 6 large poblano (pasilla) peppers
- 4 ears corn
- 2 medium onions
- 2 medium potatoes
- 2 limes
- 6 Tbsp high temp vegetable oil (divided use)
- 2 large flour tortillas
- 3 quarts vegetable stock
- 1 tsp ground cumin
- 1/4 c tomato paste
- black pepper to taste
- salt to taste
- Roast the corn and poblanos over a flame until charred a bit. Slice corn off cob. Remove stem and seeds from poblano. Cut into thin strips. Set aside.
- Peel potatoes and dice. Set aside.
- Cut one of the limes in thin slices for garnish. Zest the other lime, then juice it. Set aside.
- In a large heavy pot, heat 2 tablespoons of the oil on low setting. Add onions; stir often until carmelized (up to 40 minutes). Remove and set aside.
- In same pot, add 2 more tablespoons oil. Fry tortilla strips until golden. Remove and salt to taste.
- In same pot, heat the remaining 2 tablespoon of oil. Add potatoes and fry until golden.
- Add vegetable stock, lime zest and lime juice. Add cumin, tomato paste, and black pepper; bring to simmer. Cook just until potatoes are tender (about 5 minutes). Salt to taste.
- Add poblanos, corn and onions, reserving some corn and onions for garnish. Heat through briefly.
- Serve hot with reserved corn and onions. Add tortilla strips and sliced limes on top.