Roasted poblano potato soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Poblano chiles | |
| 8 | mediums | Russet potatoes; peeled, boiled (retain water) and mashed |
| ½ | Stick butter | |
| 1 | 8 oz. package of cream cheese | |
| 1 | quart | Milk |
| ¼ | cup | Fresh lemon juice |
| ½ | teaspoon | White pepper |
| ½ | teaspoon | Garlic powder |
| Salt to taste | ||
| 2 | teaspoons | Summer savory |
| 1 | teaspoon | Paprika |
Directions
(from the Zia Diner - Santa Fe) Roast the chiles over an open flame until they are black all over. Wrap them in a wet towel and set them aside for 20 minutes. Peel and seed the chiles and coarsly chop them.
In a large pot place the chiles and the remainder of the ingredients (except for the savory and the paprika). With a hand held blender puree everything until the mixture is smooth. Add the water that the potatoes were boiled in to achieve a nice, slightly thick consistency.
Add salt to taste
Garnish with the summer savory and the paprika.
Serves 6
Posted to MM-Recipes Digest V4 #253 by Cindy Wysocki <cysocki@...> on Sep 22, 1997