Roasted Poblano Soup with Pine Nut Krema

Name: Roasted Poblano Soup with Pine Nut Krema
Yield: 5 servings
Cuisine: American
Ingredients: 6 Poblano Peppers; 2 tbsp Coconut Oil; 1 small Onion, small dice; 1-2 Garlic Cloves, minced; 6 c Chicken or Veggie Stock, divided; 1 1/2 c Peas, frozen or fresh; Krema; 1 c Pine Nuts; 1 tbsp + 1tsp Lemon Juice; 1/2 tsp Salt; 1/4 c Water; 1/4 c roasted Pepitas

Chelsia @cook_4904385

Colorado

Roasted Poblano Soup with Pine Nut Krema

Chelsia @cook_4904385

Saved

Ingredients

5 servings

6Poblano Peppers
2 tbspCoconut Oil
1small Onion, small dice
1-2Garlic Cloves, minced
6 cChicken or Veggie Stock, divided
1 1/2 cPeas, frozen or fresh
Krema
1 cPine Nuts
1 tbsp+ 1tsp Lemon Juice
1/2 tspSalt
1/4 cWater
1/4 croasted Pepitas

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Steps

1

Poblanos peppers vary in their spiciness, I usually purchase a few extra incase I find a very spicy pepper. I always taste a small piece of each pepper to assure it’s not too spicy and could ruin the soup. Roast peppers over a n open gas flame, turning frequently until skin is charred (alternatively, use the broiler to
roast). Place the roasted peppers in a bowl and cover with a towel to allow to sweat and cool. Once cool, scrape the char off the peppers.
2

In a medium saute pan, heat the coconut oil to medium high heat and saute the onion for about 8-10 minutes until translucent, add garlic and cook for an additional 3 minutes until fragrant. Add 2 cups stock to the pan and cook the peas until tender
3

Place all ingredients into a blender and blend to desired smoothness.
4

To make krema, add all ingredients to a blender and blend until very smooth, keep for up to 4 days in the fridge.
5

To serve, portion soup into a bowl and drizzle with krema and garnish with roasted pepitas