There are soups and then there are soups.
This cream of poblano soup is exceptional. The soup is beautiful. It can be as spicy as you want. It is hearty enough to make a meal or can be a first course. As with most vegetable soups, this soup is best the second day. My husband loved this soup so much he used to ask for it for breakfast!
Here is the recipe:
1 T. olive oil
1 T. butter
3 medium poblano peppers, seeded and chopped (peppers are also called pasillas)
1/2 fresh jalapeno, seeded (less if you want to reduce the spice)
2 medium onions, diced
2 carrots, chopped
4 C. vegetable stock (or chicken stock)
1 large potato, chopped
1 C. half and half (or heavy whipping cream smile emoticon )
1 T. chopped cilantro
Grated jalapeno monterrey jack cheese
Tortilla chips to garnish
Heat oil and butter in a large saucepan. Add peppers, onions and carrots and saute slowly for five minutes. Stir in the stock, add the diced potatoes and bring to a boil. Reduce heat and simmer for thirty minutes or until potato and carrots are soft. Remove from heat, cool for a few minutes and puree in a blender. Return to pot and add cream. Season with salt to taste. Refrigerate soup overnight to allow flavors to intensify.
When ready to serve, bring soup to a simmer and stir in the cilantro. Ladle hot soup into oven-proof bowls, top with grated cheese and run under the broiler. Top each bowl with a tortilla chip. Garnish with chopped green onions.
**This recipe posting is dedicated to Marion Sutton who has an exquisitely- educated palate and who will vouch for the quality of this soup. Marion tells me that this soup is great served cold and garnished with a dollop of sour cream, chopped cilantro and chips.