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Categories:Viewed: 101 - Published at: 6 years ago
Ingredients
- 1 1/2 lbs poblano peppers (5-6 large poblanos)
- 1 medium yellow onion
- 1 pinch kosher salt
- 1 tablespoon olive oil
- 1 1/2 lbs yukon gold potatoes, peeled and diced small
- 1 quart vegetable broth
- 1 cup half-and-half
- 1 cup buttermilk
- salt and pepper
Method
- Chop the onion and poblanos into small pieces.
- In a 6-quart saucepan over medium heat, heat the olive oil. Add the onions and poblanos and a heavy pinch of salt and sweat for 10 minutes. Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low and simmer until the potatoes are soft, approximately 30 minutes.
- Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the half-and-half, buttermilk, salt and pepper.
