WECN Front Page
HOME
This month's Issue CURRENT ISSUE
WECN RECIPES
RECIPES
WECN WISCONSIN EVENTS
EVENTS
WECN Archives
ARCHIVES
WECN HISTORY
HISTORY
WECN SEARCH ENGINE
SEARCH
Contact Us
CONTACT US


Cream of Potato and Poblano Soup

2 medium Yukon Gold potatoes, peeled and roughly chopped
4 large poblano chiles
1 Tbsp. unsalted butter
1 Tbsp. vegetable oil
1 medium yellow onion, roughly chopped
2 garlic cloves, finely diced
1/2 cup water
1/3 cup chopped fresh flat-leaf parsley
2 cups chicken stock
1/3 cup cooked corn kernels
1/3 cup heavy cream
1 cup ranchero or queso fresco cheese, cubed
Salt to taste

Roast poblano chiles over a flame, turning frequently with tongs, until charred on all sides, about 5 minutes each. Place in a plastic bag; set aside to allow steaming for 10 minutes. Then, using your hands, rub and remove the charred skin under running water.* Cut chiles open; remove, stem, seeds, and veins. Chop in strips and reserve. Save a few for garnish. In a large, heavy saucepan, heat the butter and oil over medium heat. Stirring frequently, cook onion and garlic until softened. Add potatoes, water, chicken stock, corn, and parsley. Bring to boil, then reduce heat to simmer. Cook until potatoes are very tender, about 15 minutes. When potatoes have softened, transfer to a blender or food processor. Add chile strips, cream, and salt. Puree until smooth. Return soup to the saucepan and reheat to serving temperature, stirring. Serve garnished with poblano chile strips and cubed cheese. Serves 6 to 8
            *Note: you may want to wear latex gloves or plastic bags on your hands as you work with the chilies to avoid inadvertently touching eyes later with pepper-coated fingers!

 


WECN HOME | RECIPES HOME

APPETIZERS | SOUPS/SALADS | SIDES/MISC. | MAIN COURSES | DESSERTS

©2012 Wisconsin Energy Cooperative News