Cream Of Poblano Soup With Cheese Crust (easily made vegan)

[Guest guest]

This is probably one of the best soups I've ever made.

I will make it for Cinco de Mayo.

 

Karla

 

Cream Of Poblano Soup With Cheese Crust

 

1 tablespoon olive oil

1 tablespoon butter or Earth Balance Mar.

3 medium poblano peppers, seeded, chopped

2 onions, chopped

1 carrot, chopped

4 cups broth

1 large potato, chopped

1/2 cup whipping cream or yogurt or soy creamer

1 tablespoon chopped cilantro

8 large tortilla chips

1 cup grated Monterey Jack cheese or vegan cheese

 

Heat the oil and butter in a large saucepan. Add peppers, onions, and carrots

and saute slowly for 5 minutes. Stir in the stock, add the diced potatoes, bring

to a boil, then reduce heat and simmer for 30 minutes.

Remove from heat and puree in a blender, solids first to get a smooth texture.

Return to the pot. Add the cream and season with salt to taste.

When ready to serve, bring to simmer and stir in the cilantro. Ladle into

oven-proof bowls, top with 2 tortilla chips, sprinkle with cheese, and run under

the broiler. Top each bowl with a cilantro leaf and serve

Serve 4.

 

 

 

 

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