ROASTED CREAM OF POBLANO SOUP
I was inspired by Lynnda Cloutier's Cream of Poblano Soup, but didn't want to use a slow cooker, and didn't have dill,so I fiddled around and this turned out! It 's mouth hot, but not burny, and we really thought the taste was lovely. If you like this recipe, see my website: http://mybestcookbook.wordpress.com
Provided by Sherry Peyton
Categories Cream Soups
Time 2h30m
Number Of Ingredients 9
Steps:
- 1. Place the peppers under the broiler until they begin to char, turn over and do the same to the other side. Remove to a paper bag and leave until cooled. Then peel the skins off, remove the stems and seeds, and cut into chunks. Place in the soup pot.
- 2. Add all the rest of the ingredients except the cream and the cheese. Simmer for 1 - 1 1/2 hours.
- 3. Remove the solids from the pot and place in a blender or food processor, and puree until smooth. Return to the soup pot and simmer for another 30 minutes.
- 4. Let sit covered until 30 minutes before eating, and stir in the cream, and heat gently. Serve the crumbed cotija on the side at the table.
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