Spicy Poblano Pepper Soup

1 teaspoon olive oil

3 medium poblano peppers

3 medium potatoes, diced

1 tablespoon olive oil

1 onion, diced

2 large garlic cloves, minced

1 small jalapeño pepper, seeded and chopped fine

¼ cup cilantro, chopped

4 cups vegetable or chicken broth

½ cup heavy cream

Salt and pepper to taste 

Heat oven to 400°. Wash poblano peppers and rub with 1 teaspoon olive oil. Roast on a baking sheet for about 20 minutes. Remove poblano peppers from oven––peppers are ready if skin can easily be removed. Remove skin and seeds from peppers, then chop into 1-inch pieces.

Add 1 tablespoon olive oil to a medium-sized pot on medium heat. Add chopped onions, cook until onions are close to translucent, stirring occasionally. Add minced garlic, diced jalapeño, and stir for a minute.

Add vegetable broth, diced potatoes, and cilantro to pot. Bring to a boil and then simmer for 25 minutes, or until potatoes are tender. Add heavy cream , salt, and pepper to season.

Soup can be served chunky or you can purée it to serve as a smooth soup.

Yield: about 6 cups