Potato and Poblano Soup

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Potato and Poblano Soup

 

1 1/2 quarts vegetable stock

2 Anaheim chiles

4 poblano chiles

1 red bell pepper

4 large potatoes, peeled and chopped

2 celery ribs

1/2 large carrot

1/2 yellow onion

1 1/2 tablespoons salt

1/4 tablespoon ground oregano

1 1/2 cups heavy cream (I use rice milk, thickened

with cornstarch)

1 tablespoon corn oil

 

Roast, peel, seed and dice Anaheim and Poblano peppers

and the red bell peppers; set aside.

In a medium stockpot, heat the corn oil and sweat the

onions, celery and carrots for three minutes. Add the

stock and the remaining ingredients, except cream.

Simmer over medium heat until the potatoes are soft.

Add cream and blend.

 

 

 

 

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