Southwesterm Roasted Poblano Soup

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Southwesterm Roasted Poblano Soup

 

2 1/2 pounds fresh Florida 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 and

shredded Monterey

Jack cheese, if desired.