Poblano Chile Pepper Soup Recipe Reviews - Allrecipes.com (Pg. 5)
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Reviewed: Nov. 22, 2005
I added extra cream and a small cooked zucchini because the peppers where too hot! But overall good taste.
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Photo by MELY C.

Cooking Level: Expert

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Reviewed: Mar. 20, 2005
I really like this recipe. It was real easy and very tasty. I have made it several times and sometimes its hot and other times a little mild
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Living In: Leander, Texas, USA

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Reviewed: Apr. 22, 2003
Great recipe, just needed a little something so I added just a tablespoon of grated mozzerella and some leftover turkey. It made a great meal!
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Reviewed: Dec. 21, 2002
This recipe was waaaaayyy to HOT! I mean painful to eat...and I love spicy foods. I even used 5 peppers (the recipe calls for 6). The taste was very nice however, so I think if I make it again I would remove all the seeds which are what give it the zing. It was a little too chunky so I strained it and added some cream which created a very smooth and creamy soup.
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Reviewed: Nov. 24, 2001
Delicious! I roasted the peppers over the flame of my gas cooktop and used stock made from the carcass of the turkey I smoked at Thanksgiving. The soup was just at the top edge of the heat (as in spicy heat, not temperature heat).
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