My birthday is coming up in April, and there's one gift that is at the top of my list: Magnolia Table, Volume 2. Luckily, I don't have to wait weeks before trying a new recipe from Joanna Gaines' book.
The release coincides with spring, but Jo's recipe for creamy poblano soup is here to keep us warm through the dog days of winter. I'm especially excited to pull out my soup pot, because this Mexican-inspired soup is loaded with cilantro, cumin, and real poblano peppers. Jo adds sliced radishes and tortilla chips for a picture-perfect garnish.
Even better than the recipe is the lovely story that accompanies it. As it turns out, the soup was inspired by one of Chip and Jo's very first dates. As Jo writes on the Magnolia blog:
I’ve heard it said that food with a story tastes different. For Chip and me, this soup always takes us back to one of our first dates. We went to a restaurant in Dallas and both ordered the chicken poblano soup—not because it was familiar to either of us, but because we had heard that it was the dish the restaurant was known for. Honestly, it was the best soup either of us had ever had. That restaurant and soup became a favorite go-to, and even though the restaurant has since closed, Chip and I still talk about those early days and that chicken poblano soup. This recipe is a nod to the memories of our first dates.
Jo recently revealed her favorite dessert from the cookbook with a confession: The lifestyle guru is "a firm believer that the more chocolate the better." She also shared two other sneak-peek recipes back in November: her kid-approved Friendsgiving Casserole with Holiday Cranberry Sauce.
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