Richardo’s Cream of Chile Poblano Soup
2 T. Olive Oil
5 Poblano Peppers, medium, chopped,
¾ c. Onion, chopped
¾ c. Carrots, chopped
1‐2 c. Potatoes, peeled and chopped (depending on desired consistency)
1 qt. Vegetable Stock
¼ c. Half & Half
½ t. Salt
½ t. Pepper
Dash Parsley or Cilantro, chopped
- Saute onions, carrots and peppers in oil over medium heat until softened.
- Add potatoes and veggie stock. Simmer until potatoes are tender.
- Puree until smooth.
- Add cream, salt and pepper and heat gently to 160 degrees.
- Garnish with parsley or cilantro before serving.