Vincent Price Poblano Chile Soup
From julesong 17 years ago
- 30 minutes to make
- Serves 4
This recipe is adapted from one in Vincent and Mary Price's "A Treasury of Great Recipes" and it titled "Sopa Poblano." Although it appears amongst those from the Rivoli Restaurant in Mexico City, it doesn't appear to be from the restaurant itself. Read more "This hearty soup, a sort of Mexican minestrone, is made with both [corn and chiles], as you might expect, but it is the unexpected ingredients that make it so good." Let me tell you... this soup is OUTSTANDING. I've made a lot of soups, and this is one of my favorites. I'll be making it often in years to come! See less
Ingredients
- 1 tablespoon vegetable oil shopping list
- 1/4 lb lean pork, in small cubes shopping list
- 1/2 cup chopped onions (1/2 medium onion) shopping list
- 1 cup corn, freshly scraped from ear is preferred (1 ear fresh corn) shopping list
- 1 poblano chile, seeded and thinly sliced (for spicier use greener poblanos, for sweeter use red-ish poblanos) shopping list
- 1 cup thinly sliced zucchini (1 small zucchini) shopping list
- 3 tablespoons tomato puree shopping list
- 1 quart chicken stock shopping list
- 1 ripe avocado, peeled, seeded, and diced shopping list
- 1/4 cup grated parmesan cheese shopping list
- salt, to taste shopping list
- fresh cilantro stems, for garnish shopping list
How to make it
- In a large saucepan, heat the oil, then add the pork and sauté over medium heat, stirring frequently, until browned, about 7 minutes.
- Add the chopped onion, corn, poblano chile, zucchini, tomato puree, and the chicken stock.
- Simmer until vegetables are tender, about 20 minutes.
- Add the avocado and Parmesan cheese, stir to incorporate, then season with salt to taste, and garnish with cilantro springs and serve immediately.
The Rating
Reviewed by 3 people-
Great recipe indeed. Love that cookbook, it is stunning.
notyourmomma
in South St. Petersburg loved it
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very nice story and a great recipe .cant wait to try it yummmm.....thank you
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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