Roasted poblano potato soup

Yield: 1 Servings

Measure Ingredient
6 \N Poblano chiles
8 mediums Russet potatoes; peeled, boiled (retain water) and mashed
½ \N Stick butter
1 \N 8 oz. package of cream cheese
1 quart Milk
¼ cup Fresh lemon juice
½ teaspoon White pepper
½ teaspoon Garlic powder
\N \N Salt to taste
2 teaspoons Summer savory
1 teaspoon Paprika

(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

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