Roasted Poblano Celery Soup

topped with salsa macha
35min
4-6
medium

Roasted Poblano Celery Soup

#DeLaLuz has the mother of all soups ready for you today. And yes, I know you're probably thinking: "Celery? In a soup? What's wrong with them?" But, seriously, get ready to take your soup game to the next level! Plus, not only is this a great source of veggie intake, but it is also on the healthier side - for those of you who are counting calories, it's easy enough to simply skip the bacon and substitute the butter for coconut oil, and it still tastes delicious! This soup is definitely a crowd pleaser; even David approved it! So get those bowls and spoons ready, everyone: you're in for quite the treat! As always, don't forget to share your experience with us by hashtagging #DeLaLuz!

¡Besos!

Marla

Preparation

Ingredients

  • 5 tablespoons of unsalted butter
  • 1 head of celery, chopped
  • 1 onion, roughly chopped
  • 1 shallot, roughly chopped
  • 1 1/2 cups chicken stock, low sodium
  • 1 roasted poblano pepper
  • Matriarca Sal de Colima, to taste
  • Fresh ground pepper, to taste
  • Pumpkin seeds, for garnish
  • Queso fresco, crumbled for garnish
  • Bacon, for garnish, optional
  • Top it off with Matriarca Salsa Macha, to taste

Instructions

  1. Melt butter in a medium saucepan over medium high heat. Add celery, onion, and shallot. Saute until onion is translucent, about 6 minutes.
  2. Add chicken stock and bring to a boil. Season to taste with salt and pepper.
  3. Reduce heat to medium and simmer for 10 minutes. Turn off heat. Transfer mixture to blender and process until smooth.
  4. Add roasted poblano and continue to blend. Adjust seasoning to taste. Strain celery mixture through a fine mesh strainer.
  5. Serve soup with a drizzle of olive oil, pumpkin seeds, queso fresco and bacon.

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