Saturday, March 4, 2017

roasted poblano soup with potatoes and cheddar... 50 minutes

the goods:

4 poblano peppers
1 tablespoon olive oil
1 yellow onion, coarsely chopped
3 cloves garlic, crushed
2 carrots, peeled and coarsely chopped
2 celery ribs, coarsely chopped
4 white potatoes, chopped into 1/2 inch cubes
4 cups vegetable stock
1 teaspoon salt
2 cups milk
2 cups grated cheddar cheese
additional cheese and chopped scallions for garnish

Turn on the oven broiler and place rack in the top position. Arrange poblanos on a rimmed baking sheet, and broil, taking care not to burn, and turning frequently. The peppers are ready when they blistered on all sides. Remove from the oven, place in a large bowl, and cover with plastic wrap. Steam for 10 minutes. Remove skin and seeds.
Heat oil in a large pot over medium heat. Add the onion, and cook until translucent, 5 minutes or so. Add the garlic and cook for 1 minute until fragrant. Add the carrots, celery, potatoes, poblanos, vegetable broth, and salt. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes, or until potatoes are tender. Using an immersion blender or a blender (using small batches, and allowing steam to escape), puree soup until creamy and smooth. Stir in cheddar and milk, stirring until cheese has completely melted. Serve immediately topped with scallions and cheese.

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