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Oven Roasted Poblano Pepper Soup

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Level: Intermediate

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Description

Oven roasted poblano peppers in a hearty potato based soup. Satisfying and flavorful.

Ingredients

  • 4 whole Poblano Peppers
  • 3 whole Medium Sized Yukon Gold Potatoes
  • 1 cup Onion, Diced
  • 2 Tablespoons Butter
  • 1 whole Jalapeno Pepper, Seeded And Diced
  • 4 cloves Garlic, Minced
  • 32 ounces, fluid Chicken Broth
  • 2 teaspoons Salt
  • Black Pepper To Taste
  • 2 Tablespoons Fresh Cilantro, Chopped
  • ¼ cups Light Cream
  • Salsa Or Sour Cream, For Garnish

Preparation

Broil peppers for 10 minutes. Flip halfway through to char each side evenly. Place peppers in a paper bag and close. Allow to sit for 10 minutes.

After 10 minutes, peel skins off and slice the peppers open. Remove stem and seeds. Dice the peppers and set aside.

Bring a pot of water to boil. Peel potatoes and cube. Place in pot and cook until fork tender. Drain and mash. Set aside.

In a large skillet, cook onions in butter over medium heat until golden. Add jalapeno pepper and garlic. Cook for just a minute and remove from heat.

In a 2-quart pot, bring broth to a simmer. Add diced peppers, potatoes, onion mixture, salt, pepper and cilantro. Mix well to combine.

Using an immersion blender or a free standing blender, process soup just until well blended. Do not over process. Pour back into pot and heat to desired temperature. Stir in light cream.

Serve with a salsa garnish or a swirl of sour cream.

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