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Title: Potato Poblano Soup
Categories: Mexican Soup
Yield: 1 Servings

2 Strips bacon, cut into --
1/2 "wide pieces
1mdOnion, -- chopped
4 Poblano chiles, roasted,
  Seeded, -- peeled and diced
1tsFresh black pepper
3 Garlic cloves, -- minced
1qtChicken stock
6mdYukon Gold potatoes or 8-10
 smRed new
  Peeled and chopped
1cCrema -- Creme Fraiche or
  Sour cream
1/2cGrated Anejo cheese --

In a heavy Dutch oven or stockpot, fry the bacon over moderate heat, stirring frequently, until it starts to brown. Toss in the onions, half of the diced Poblanos, the salt and pepper and cook until slightly golden, 5 to 7 minutes. Spoon out any excess fat. Stir in the garlic and cook briefly just to release the aroma, 1 to 2 minutes. Pour in the chicken stock, add the potatoes and bring to a boil. Reduce to a simmer and cook 20 minutes. Puree in a food processor or blender just until smooth, being careful not to over-process. Over-working will result in a gummy soup. Return to the pot, stir in the Crema, Creme Fraiche or sour cream and bring just to a boil. Stir in the remaining Poblanos for garnish. Sprinkle with grated Anejo, if desired, and serve hot. Yield: 6-8 servings =20

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From: Dave Date: 11 Feb 97 Around The World Recipes List (Read-Only)