Roasted Poblano and Corn Soup

You ever open the fridge at dinner time and realize you have no ingredients to make a proper dinner? Hmmm...Or do you? I made this soup tonight and it was just as easy as it was yummy.  I'll admit the ingredients were sparse, but I made it work.  I also had some biscuits in the frozen so I flavored 1/4 tbsp of butter (room temperature) with thyme, salt, red chilli powder, set it on top of the biscuits and popped them in the oven. No, I'm not being lazy.  We are going out of town for a few days so we decided not to go grocery shopping this week.  Tonight we feasted on some good 'ole comfort food:  Soup and Biscuits.

 

Special Tools:  Food processor or blender, paper napkin

 

Ingredients:

• 1 Poblano pepper
• 2 cups corn
• 2.5 cups vegetable Broth
• 2 tbsp Creamy Alfredo sauce
• 2 tbsp grated garlic

 

Directions:

 

1. Rinse and dry the Poblano pepper.  Roast the pepper over a mild flame until it is charred like this:
2. After you roast the pepper, immediately wrap it in a paper napkin and set aside for 5-10 minutes.
3. Meanwhile, set the broth to boil on a medium flame and add the garlic.
4. Combine the corn and the creamy alfredo sauce in the mixer of your choice and pulse for one minute.
5. Unwrap and de-seed the pepper. Chop coarsely and add to mixer.  Pulse for another minute.
6. Add one or two ladles of the broth and pulse for a minute more.
7. Remove the broth from the heat.
8. Add the mixure to the broth and return to a medium flame.
9. Simmer for 30 minutes.
10. Pour the soup into the mixer again and puree.

Serves 2-3.

 

If you are pressed for time, skip roasting the poblano pepper. Just de-seed it, coarsely chop it and add it to the mixer. Oh and I almost forgot, here are the biscuits I made (ok I just pulled them out of the frozen, but still they look pretty so i had to post them)

 

 

Yum!