Poblano Potato SoupFrom jimrug1 8 years ago
- 8 large yukon gold potatoes Peeled, cut into large cubes (10 Med) shopping list
- 4 Strips bacon chopped shopping list
- 4 - 6 Medium Sized poblano peppers. (roasted, Peeled, Chopped) shopping list
- 1 Large onion chopped shopping list
- 3 cloves garlic chopped shopping list
- 1 Cup creme fraiche shopping list
- 1 Cup heavy cream, Half & Half, or milk shopping list
- 1 Qt chicken or vegetable stock shopping list
- 1/2 Cup dry sherry (Chardonay works fine.) shopping list
- salt & Pepper to taste shopping list
How to make it
- On a Grill, Broiler, or Gas Stove, Roast Poblanos until the Skins are blistered and black all around. Place in a paper bag or lided container to steam. (15 Min.) Peel, remove seeds and roughly chop. If you want to make your soup less piquant, cut out all the white inside veins.
- In a dutch oven or large Stock Pot, render chopped bacon on medium heat until crisp. Remove to drain in a paper towel lined bowl.
- Increase heat to medim high, add Onion, cook until transparant and tender (4 - 5 Min) Add 1/2 the Pablanos 1/2 the bacon and Garlic, cook for another 2 min.
- Deglaze with Sherry and cook 1 - 2 Min. Add Potatoes and Chicken Stock. Cook Approx. 25 - 30 min until potatoes are fork tender.
- Puree' in batches in a blender and return to pot. (Pulse only enough to make the mixture smooth. Over blending will make the soup "Gluey"
- Reheat soup until hot
- In a large measuring cup or bowl, wisk the Creme Fraiche with Cream, Half & Half or Milk until smooth. Wisk mixture into soup. Stir in remanin bacon and chopped Pablano. Heat gently until hot, Remove from heat and serv.
- Garnishes I have used: Crisp Bacon, Chopped Roasted Poblano Peppers, Fried Cheese slice, 2 Seared Shrimp per bowl, 1 Seared Portobello slice per bowl w/ a drizzle of Truffle oil. Parsley, Cilantro. Shredded Anejo Cheese.
People Who Like This Dish 29
The Cookjimrug1 Peoria, IL
The Rating15 people
You've done it again Jim! The peppers caught my eye first but then on further examination... sounds awesome. Truffle oil and cilantro? Oh my! Thats over the top. You have my 5.grandmommy in Nashville loved it
Nice recipe, Jim. I need to play with the garnishes you've listed and I do have truffle oil. I love poblanos - they are usually my pepper of choice when making anything. Thanks so much...saving.lunasea in Orlando loved it
I made your luscious soup on Sunday and it was so delicious and divine. So full of flavor and comfort. I topped it with crispy bacon pieces, sour cream, chopped scallions and cilantro. Wow - great! Served it with a Buttermilk Mexican Cornbread lo...morelunasea in Orlando loved it