Poblano and Potato Soup
Ingredients
2 tablespoons Vegetable Oil
1 cup onion, 1/2 inch dice
1/2 cup carrot, 1/2 inch dice
1/2 cup celery, 1/2 inch dice
3 poblano chiles, roasted, peeled, seeded, 1/2 inch dice
2 cups russet potato, 1/2 inch dice
1 quart chicken stock
3/4 cup heavy cream, warmed
1 tablespoon cilantro leaves
salt and white pepper to taste
tortilla strips, fried
1/4 cup or as needed, queso fresco
Directions
Chef: Rich color, body wonderful thick and silky. The potato gives the body, but taste the pablano, well done
.
Personal/Team: Flavor of peppers is nice and rich, does not need much additional flavoring. Love the cheese on top.
Lessons Learned: Don't over-simmer soup or flavors will dull.
2 tablespoons Vegetable Oil
1 cup onion, 1/2 inch dice
1/2 cup carrot, 1/2 inch dice
1/2 cup celery, 1/2 inch dice
3 poblano chiles, roasted, peeled, seeded, 1/2 inch dice
2 cups russet potato, 1/2 inch dice
1 quart chicken stock
3/4 cup heavy cream, warmed
1 tablespoon cilantro leaves
salt and white pepper to taste
tortilla strips, fried
1/4 cup or as needed, queso fresco
Directions
- heat the oil in a saucepan over medium heat. Add the onions, carrot, and celery, and cook 5 minutes.
- Add the chiles, potato, and stock, simmer for 30 minutes.
- Puree the soup. Bring back to a simmer
- Adjust the thickness (using additional stock) and season with salt and pepper.
- Add the cream and cilantro just before serving. Garnish the soup with fried tortilla strips and grated cheese.
Chef: Rich color, body wonderful thick and silky. The potato gives the body, but taste the pablano, well done
.
Personal/Team: Flavor of peppers is nice and rich, does not need much additional flavoring. Love the cheese on top.
Lessons Learned: Don't over-simmer soup or flavors will dull.