Cream of Poblano Soup??
#1
Super Member
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Join Date: Aug 2010
Location: Piedmont Virginia in the Foothills of the Blue Ridge Mtns.
Posts: 8,562
Does anyone remember this Campbell's soup flavor from several years ago?
Have you found it lately?
It made the *best* Tex-Mex Chicken spaghetti ever, just spicy enough, spectacular with Rotel added. Boy do I miss it!
Jan in VA
Have you found it lately?
It made the *best* Tex-Mex Chicken spaghetti ever, just spicy enough, spectacular with Rotel added. Boy do I miss it!
Jan in VA
#6
Senior Member
Join Date: Jan 2008
Location: Georgia, USA
Posts: 799
Originally Posted by Jan in VA
Does anyone remember this Campbell's soup flavor from several years ago?
Have you found it lately?
It made the *best* Tex-Mex Chicken spaghetti ever, just spicy enough, spectacular with Rotel added. Boy do I miss it!
Jan in VA
Have you found it lately?
It made the *best* Tex-Mex Chicken spaghetti ever, just spicy enough, spectacular with Rotel added. Boy do I miss it!
Jan in VA
#7
Junior Member
Join Date: Oct 2010
Location: TX
Posts: 289
First you need to sear the poblanos over an open flame to skin them.Or heat them in the oven until the skin splits and chars . Place the peppers in a paper bag and let them steam for a while. Then skin them and seed them. I am a gourmet chef retired, and worked for the largest caterer in San Antonio. We served the Pope when he was in SA. We had to prepare 10 meals that he could pick from and he had a taster to make sure that the food was not poisoned.
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