It is finally soup weather in Austin. It is actually snowing! I thought the timing is perfect to share this soup that I made last week. I was originally going to make a Poblano and Corn chowder but I cooked corn the night before to go with Maple Dijon Chicken Thighs. So the chowder transformed into this Poblano and Shrimp variety to which I added cauliflower. It turned out so good! Don’t let the picture scare you– I hate photographing the food at night. But that’s when I make dinner– so just trust me when I say it looks better in real life. I’ll update pictures when I make it again– and I will be making it again soon!
It is relatively quick to make. You don’t simmer the broth for hours. Just roast the peppers and cauliflower for 20 minutes while the rest of the veggies are sauteeing, combine everything with a broth and simmer for 15 minutes more.
What I love about this soup:
- Extra flavour from roasting veggies.
- Thick and comforting without adding cream or ‘cream of..” soup.
- Comes together fast.
- Adaptable to what you have in the fridge: use bell peppers instead of poblanos, zucchini instead of cauliflower, etc.
To achieve the creamy consistency, I use an immersion blender like this. I highly recommend it. I normally refuse the urge to buy extra gadgets but those few that I do have come handy on a regular basis. If you want a creamy soup without adding cream– get yourself an immersion blender (put it on the Christmas wish list).
Here is what I used:
- 3 poblano peppers
- 1 medium head of cauliflower
- 1 onion
- 2 carrots
- 2 celery ribs
- 4 medium potatoes
- 8 cups chicken broth ( I use “Better than Bullion”)
- 1 lb shrimp, peeled, uncooked
- 1 cup shredded cheese
- 2 Tbsp canola oil
- 1 TBS salt and 1 tsp pepper, or to taste
- dried oregano or thyme
How to make it:
- Preheat the oven to 420 degrees Fahrenheit and line a large baking sheet with foil for easy clean-up.
- Wash and cut cauliflower. Deseed and chop poblano peppers. Put both on the baking sheet, drizzle with 1 tablespoon of oil and sprinkle with salt. Roast in the preheated oven for 20- 25 minutes.
- Meanwhile cut the onion, carrots, and celery and saute in a soup pot with the remaining tablespoon of oil on medium heat. It will take about 10 minutes.
- Peel and cut potatoes, add to the pot. Add the roasted veggies and the broth, oregano (or whatever seasoning you decide to use) cover and simmer for 15 minutes or until potatoes are tender.
- Pure the soup half-way with an immersion blender to reach a chunky texture, or pure completely if you prefer a smooth consistency.
- Add the shrimp and the cheese. Simmer 1- 2 minutes. The shrimp will turn opaque and the cheese will melt.
The soup reheats well. I haven’t tried to freeze it. If you do, let me know how it turns out.
Shared at http://www.answerischoco.com/