Southwestern Roasted Poblano Soup

[Guest guest]

Southwestern Roasted Poblano Soup

 

2 1/2 pounds fresh tomatoes

3 large fresh poblano chiles (12 ounces)

2 tablespoons olive oil

1/2 cup thinly sliced onion

1 teaspoon minced garlic

1/2 cup fresh cilantro sprigs -- tied with kitchen string or twine

2 12-ounce cans ready-to-serve vegetable broth

2 tablespoons fresh lime juice

1/4 teaspoon ground cumin

1/8 teaspoon ground red pepper

Vegetable oil as needed

3 6-inch corn tortillas -- cut in halves then in

1/2-inch strips

 

Preheat broiler; oil 2 large shallow baking pans; set aside. Use

tomatoes held at room temperature until fully ripe. Core tomatoes; cut

in halves horizontally. Squeeze gently to release seeds. Place

cut side down on one of the prepared baking pans. Broil about 6 inches

from heat until skins are charred, 3 to 4 minutes.

 

In the container of an electric blender place charred tomatoes; blend

until smooth, about I minute; set aside.

 

Quarter poblano chilies; core and seed. Place on remaining prepared

baking pan. Broil about 6 inches from heat until skin is charred,

turning once, about 3 minutes. Place in a plastic bag for 15 minutes

to make peeling easier. Peel peppers; cut in strips; set aside.

 

In a large saucepan heat olive oil until hot. Add onion, garlic and

cilantro bunch. Cook and stir over low heat until onion is

crisp-tender, about 5 minutes. Cover and cook over very low heat,

stirring occasionally,

until very tender, about 15 minutes. Add broth, the reserved puree

tomatoes and poblano strips. Cover and simmer to blend flavors, about

15 minutes. Remove cilantro. Add lime juice, cumin and red pepper.

Meanwhile,

in a large skillet heat 1/4 inch vegetable oil until hot. Add tortilla

strips, a few at a time; fry until crisp, about 45 seconds. Drain on

paper towel. Serve soup garnished with tortilla strips.