Spring and warmer temperatures are approaching so I thought I offer one more soup recipe for the season. Creamy Roasted Poblano Pepper Soup with Cilantro Garnish is a satisfying concoctions packed with fresh flavors. Pablano peppers generally have a mild taste so I like to roast them first, to concentrate the flavors. Feel free to substitute fat free half and half or even skim milk instead of heavy cream if you are watching your waistline!
Roasted Poblano Pepper Soup with Cilantro Garnish
4 strips bacon diced
1 onion chopped
4 poblano peppers roasted, seeded peeled and diced
4 large baking potatoes peeled and cubed
2 cloves garlic minced
4 14 ounce cans chicken stock
1 cup water
1 bay leaf
1 cup heavy cream
Salt and Pepper to taste
1 bunch cilantro
½ cup olive oil
In large soup pot cook diced bacon until it is rendering some fat. Add onions and all but 1 poblano, cook until bacon is brown and onions are clear. Add garlic and cook one minute more. Add Chicken stock, water, bay leaf, potatoes, salt and pepper and cook uncovered until potatoes are tender, about 20 minutes. Remove bay leaf, using an immersion blender, puree soup. Add cream and remaining peppers and heat through. Meanwhile place cilantro and olive oil in the blender and pulse until well blended. Put cilantro oil in a squeeze bottle and garnish each serving with a drizzle.