Cream of Poblano Soup
- 2 large potatoes -- peeled and cut into approximately 8 pieces
- 5 large poblano chiles -- seeded and cut into 1 inch strips
- 1/2 yellow onion -- coarsely chopped
- 6 clove garlic -- chopped
- 1 tablespoon dill -- dried
- 1 cup water
- 1 cup milk -- non-fat
- 1 tablespoon sour cream
- 3 cup chicken stock
- 1/2 cup cotija cheese -- crumbled
- 12 sprig dill -- fresh
Makes 6 to 8 servings
The name of this recipe in the book is Crema De Chile Poblano. I changed the name so I could find it in my database.
The author says:
We first made this delicious soup at cooking school in Mexico. Poblano chiles have a unique, rich flavor that cannot be found in other chiles, which is why they are a favorite to many people in central Mexico. The original recipe called for roasted poblanos, which can take quite some time to prepare, but by making this recipe in the slow cooker, the skins of the chiles soften enough that you don't need to remove them, and they help the soup retain its rich green color.
This did not look like the picture in the book. It looked more like it was processed in the food processor rather than the blender. That said, the flavor of this soup is fabulous. This is one recipe NOT TO BE MISSED.
Terry says she uses the refrigerated potatoes, the partially cooked ones.If you use the refrigerated potatoes, you don't have to cook them as long as the regular potatoes. And she uses cilantro instead of dill. Also, you can use Greek feta cheese for the Mexican Cotija cheese.