Teresa's Recipes
Poblano Pepper Cappuccino
Experience the comforting warmth of a unique Poblano Pepper Cappuccino, where the rich flavor of roasted poblano peppers meets the creamy texture of frothed milk. Inspired by the traditional cappuccino but with a twist that celebrates the vibrant flavors of Mexican cuisine, this dish invites you to indulge in a comforting bowl of soup that is both savory and aromatic. Perfect for chilly evenings, this dish is sure to delight your taste buds and warm your heart.
Ingredients
- 3, roasted and peeled Poblano peppers
- 2 tablespoons Olive oil
- 1 medium, chopped Onion
- 3 cloves, minced Garlic
- 1 teaspoon Cumin
- 4 cups Vegetable broth
- 1/2 cup Heavy cream
- 1 cup Milk
- 1/4 teaspoon, plus more for garnish Ground cinnamon
- 1/4 teaspoon, plus more for garnish Ground nutmeg
- to taste Salt
- to taste Pepper
Dietary Notes
- Servings: 4
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Calories: 250
- Fat: 18g
- Carbs: 18g
- Protein: 5g
- Sodium: 600mg
- Sugar: 2g
Instructions
- Preheat the oven to 400°F (200°C).
- Place the poblano peppers on a baking sheet and roast for 20 minutes, or until the skin is charred and blistered.
- Remove the peppers from the oven and let them cool. Once cooled, peel off the skin, remove the seeds, and chop the peppers.
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic; cook until the onion is translucent and fragrant, about 5 minutes.
- Add the chopped poblano peppers and cumin to the pot. Cook for another 2 minutes, stirring frequently.
- Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 15 minutes to allow the flavors to meld.
- Using an immersion blender or regular blender, puree the soup until it reaches a smooth consistency.
- Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
- In a separate small saucepan, heat the milk over medium heat until hot but not boiling. Use a milk frother or whisk to froth the milk until creamy and frothy.
- Pour the soup into serving bowls and top each bowl with a dollop of frothed milk.
- Sprinkle ground cinnamon and nutmeg on top for added flavor.
- Serve hot and enjoy the delightful contrast of flavors.
Tips
- For an extra kick, add a pinch of cayenne pepper or chopped jalapeños when cooking the onions.
- This soup pairs beautifully with crusty bread or a side salad for a complete meal.