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