My kneejerk response after seeing the picture of Chef Scott Hensley’s Roasted Poblano Soup Recipe was, “Is that really what color it is?”
And then those who had experienced the dish chimed in about how amazing it tasted… turns out its flavor is as startling as its presentation.
Located in the gorgeous glass atrium of the Omni Austin Hotel Downtown, Ancho’s specializes in southwestern cuisine. The hotel and restaurant have been long time favorites of mine, a really wonderful property we’ve used time and again over the years as our home base for venturing out into all that Austin has to offer.
Best of luck to all of you with this tasty dish! Of course, if you’d rather leave the creation and experience to Chef Hensley, he’d love for you to come experience dinner at Ancho’s in the Omni Austin Hotel Downtown.
Roasted Poblano Soup
4 cups poblano peppers, roasted peeled,
.25 cups jalapeno pepper, roasted
2 cups tomatillos, roasted
2 cups yellow onion, diced
.25 cups garlic
2 qts vegetable stock
1 cup cilantro, rough chopped
2 cups roux
salt and white pepper as needed
2 tbsp vegetable oil
2 tbsp whole butter
Heat the oil in a large sauce pot, sweat the onion and tomatillos for 5 minutes on medium heat, add the peppers and garlic, saute for another 5 minutes. Add the stock, bring to simmer, season with salt and white pepper, thicken with roux, turn on low and simmer for 15 minutes, add chopped cilantro, blend until smooth. check seasoning, stir in butter and serve.
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