Mar 14th, 2004
Poblano Pepper Soup #2
From: Central Market makes 6 servings
2 tablepoons unsalted butter 1 cup russett potato, peeled and chopped 1 cup onion, chopped 1/4 teaspoon cumin 4 poblano peppers, roasted, peeled, seeded and chopped coarsely 6 cups chicken stock 1 cup heavy cream salt and freshly ground pepper to taste chopped cilantro and lime wedges for garnish
Melt butter in a heavy saucepan over medium heat. Add potatoes, onion and cumin and sauté for 5 minutes. Add poblanos and stock and bring to a boil. Simmer for 20 minutes. Let cool, then purée in batches in the blender. Return to the pot and add cream. Season with salt and pepper. Garnish each serving with cilantro and a squeeze of lime.