ROASTED POBLANO SOUP
Steps:
- Coat peppers with oil and roast on a baking tray at 400 degrees. Flip them after 15 min. Roast for a total of 25 to 30 min. until peel comes loose.
- Melt butter in saucepan to med. heat. Chop onion and add to butter and saute for 5 min. Mince garlic and add to onion and cook 1 - 2 min.
- Add flour to onion mixture and mix well. Add stock along with salt and pepper. Stir well. Simmer for 8 to 10 minutes.
- Once peppers have cooled a bit remove as much skin as possible. De-stem and de-seed peppers.
- Chop peppers and add to the saucepan. Cook until everything is at a uniform temperature. Place mixture in a blender and liquify.
- Return mixture to saucepan and simmer for 5 - 10 minutes. Salt to taste.
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