Roasted Cream of Poblano Soup
5 largepoblano chiles
2 largepotatoes, peeled and cut into chunks
1 mediumonion, chopped roughly
4-6 clovegarlic, smashed
2 Tbspcilantro, fresh and chopped roughly
2 cbeef stock
·cotija cheese, crumbled, for topping
How to Make Roasted Cream of Poblano Soup
- Place the peppers under the broiler until they begin to char, turn over and do the same to the other side. Remove to a paper bag and leave until cooled. Then peel the skins off, remove the stems and seeds, and cut into chunks. Place in the soup pot.
- Add all the rest of the ingredients except the cream and the cheese. Simmer for 1 - 1 1/2 hours.
- Remove the solids from the pot and place in a blender or food processor, and puree until smooth. Return to the soup pot and simmer for another 30 minutes.
- Let sit covered until 30 minutes before eating, and stir in the cream, and heat gently. Serve the crumbed cotija on the side at the table.