Pretzels
Poblano Soup
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Her intention with From Scratch is to inspire with recipes of all kinds made from scratch, providing ideas and tips.
| Servings |
4 Portions
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Ingredients
- 5 Poblano chili peppers
- Granulated salt
- ¼ white onion
- 2 cloves garlic
- 2 cups chicken or vegetable broth
- Salt & pepper
Optional for serving: Other accompaniments
- Stir-fried Poblano Pepper in small cubes
- Cheese crisp chopped
- sour cream in the soup or just for as garnish
Ingredients
Optional for serving: Other accompaniments
|
Instructions
- Place the stainless steel inner pot inside the Instant Pot®. Add the poblano chili peppers (previously cut and deveined) with granulated salt, one quarter white onion and the garlic cloves.
- Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Meat/Stew and set the time to 8 Minutes.
- Once the time set on the Instant Pot® is up, press Cancel, turn the pressure valve to “Venting” and let the pressure release naturally. It will be ready when the float valve drops into the lid.
- Strain, drain and set aside the ingredients. Then, add to blender together with the chicken broth. Blend until smooth.
- Add the salt and pepper, mix and taste. Adjust flavor if necessary. For creamier soup, add sour cream now. Mix until incorporated.
- For a final touch, garnish with some roasted poblano pepper and/or manchego cheese crisp (see image).
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