CREAM OF POBLANO SOUP

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Cream of Poblano Soup image

A little bit spicy, creamy and green. This recipe was originally a modification of the Leek and Potato Soup recipe presented on Good Eats.

Provided by Bill Woodward

Categories     Peppers

Time 50m

Yield 8-12 serving(s)

Number Of Ingredients 9

1 1/2 lbs poblano peppers (5-6 large poblanos)
1 medium yellow onion
1 pinch kosher salt
1 tablespoon olive oil
1 1/2 lbs yukon gold potatoes, peeled and diced small
1 quart vegetable broth
1 cup half-and-half
1 cup buttermilk
salt and pepper

Steps:

  • Chop the onion and poblanos into small pieces.
  • In a 6-quart saucepan over medium heat, heat the olive oil. Add the onions and poblanos and a heavy pinch of salt and sweat for 10 minutes. Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low and simmer until the potatoes are soft, approximately 30 minutes.
  • Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the half-and-half, buttermilk, salt and pepper.

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