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Categories:
peppers butter onion garlic potatoes vegetable stock ground cumin thyme salt corn kernels black pepper cilantro avocado lime slice
Viewed: 32 - Published at: 9 years agoIngredients
- 4 poblano peppers, large
- 1 teaspoon butter
- 1 onion, medium, minced
- 4 garlic cloves, minced
- 4 cups potatoes, Yukon Gold, peeled and cubed (approx. 4 potatoes)
- 8 cups vegetable stock
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon sea salt
- 4 cups corn kernels, fresh (approximately 5-6 ears of corn)
- 1 cup half-and-half
- black pepper, to taste
- cilantro, chopped, fresh
- avocado, slices
- lime slice
Method
- Blacken all sides of the poblano peppers under broil in the oven, roasting and turning them until each side is blackened. Place the peppers in a paper bag to sweat the skins. When they are cool, use your fingers or a paper towel to remove the skins and discard them. Cut the peppers in half, destem, and deseed. Roughly chop the peppers and set aside.
- In a large pot, melt the butter over medium heat, then add onion and saute until translucent. Add garlic and saute for a minute longer, then add potatoes, vegetable stock, cumin, thyme, and salt. Lower heat and bring to a simmer. Cook until potatoes are soft but not falling apart. Add fresh corn, chopped poblano chilies, and cook for another 5 minutes.
- Blend the soup to make a thick base. I use an immersion blender. Stir in the half and half.
- Pour the soup into bowls. Top with pepper, cilantro, avocado, and lime slices.
