Leftover Turkey? Roasted Poblano Cream Soup with Turkey, of Course…

Turkey casserole…?         Nah…

Turkey pot pie…?             Nah…
What to do, what to do…

Likely a universal truth in these United States at this time of year, we have leftover turkey.  My goal this year was to take those leftovers to a slightly different place.  I wanted to stay away from the usual suspects.  How about something with origins from south of the border? 
Roasted Poblano Cream Soup with Turkey and Potatoes

A big shout out goes to one of my favorites, chef Rick Bayless, for the inspiration on this one…  His book, More Mexican Everyday has a section on converting a roasted poblano rajas into soup.  For some twisted turkey reason, I decided this would be a good marriage.  Read on for my take on this rich and earthy soup…
For the rajas:

·         8 poblano chiles
·         2 white onions, sliced
·         4 garlic cloves
·         1 tsp Mexican oregano
·         Olive oil
Roast the poblanos under the broiler, turning as skin chars.  Remove and steam in a bowl covered with a kitchen towel for 20+ minutes.  Remove skins, stems and seeds and rough chop.  Heat oil in a large sauté pan over medium-high heat.   Add onions and cook 7 – 10 minutes, stirring often.  When nicely browned, add chopped chiles, oregano and chopped garlic.  Stir for 1 -2 minutes and remove from heat.
(the rajas alone is commonly used to top tacos, and it is killer...!)

For the soup:

·         ½ cup corn kernels, fresh or frozen
·         6 cups stock, preferably homemade turkey (chicken works fine)
·         2-3 cups shredded “leftover” turkey
·         3 – 4 Yukon Gold potatoes, peeled and cubed
·         ¾ cup heavy cream
·         Salt and pepper to taste
·         Goat cheese and cilantro for garnish
For the corn, add it to the rajas along with the chiles, to heat the kernels through.  Add rajas and corn mixture to a blender along with a cup or two of stock and blend until smooth.  Add to your favorite soup pot along with the remaining stock and bring to a simmer.  Add the turkey and potatoes and cook until potatoes are fork tender.  Stir in heavy cream and season to taste.  Serve topped with a garnish of chopped cilantro and goat cheese.


Marty Feldmann, The Connoisseur, is the highly sought after consultant who assists businesses and individual clients with the acquisition of the finer things life has to offer.  Whether you are planning a weekend getaway to wine country, selecting audio equipment to outfit your home, planning your dream vacation or purchasing your ultimate transportation, Marty is your personal connection to the good life…
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