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

[Guest guest]

Just wanted to say thank you for posting this recipe. We made it for Cinquo de

Mayo and couldn't finish eating it until we were sick and full and there was

nothing left!! We like things really spicy so I added a jalepeno into the mix.

Also ate it with bluecorn/flax seed nacho chips. Anyway, this is a definite

keeper!!

 

Thanks again,

 

Lorraine

 

-

Karla Johns

Sunday, May 04, 2008 11:07 AM

Cream Of Poblano Soup With

Cheese Crust (easily made vegan)

 

 

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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