Potato Poblano Soup

Recipe Ingredients

2		Bacon strips - cut 1/2" wide pieces
1		Onion - chopped (medium)
4		Poblano chiles - roasted, seeded, peeled and diced
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Freshly-ground black pepper
3		Garlic cloves - minced
1		Chicken stock
6		Yukon Gold potatoes - unpeeled, chopped (medium)
		(or 8 to 10 small red new potatoes - unpeeled, chopped)
1 cup	237ml	Crema - see * Note
		(or Creme Fraiche or sour cream)
1/2 cup	73g / 2.6oz	Grated Anejo cheese - optional

Recipe Instructions

* Note see the "Crema" recipe which is included in this collection.

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.

This recipe yields 6 to 8 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6142 broadcast 08-13-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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