Poblano and Potato Soup
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
Ingredients:
3 1/2 cups water
2 Knorr Reduced Sodium Chicken flavor bouillon cubes, crumbled
3/4 lb all-purpose potatoes, peeled and cut into 1/2-inch pieces
1 medium white onion, quartered and roasted *
2 cloves garlic, roasted and peeled
1 poblano pepper, roasted, peeled, seeded, and chopped
2 cups shredded Monterey Jack cheese (about 8 oz)
Instructions:
Bring water and Knorr® Reduced Sodium Chicken flavor Bouillon Cubes to a boil in a medium saucepan over high heat. Add potatoes, reduce heat and boil gently, covered, about 8 minutes or until potatoes are just tender. Do not drain reserve 1/2 cup potato liquid. Process onion, garlic, pepper and reserved potato liquid in a blender or food processor until smooth. Stir into saucepan. Stir in cheese and heat until cheese is melted.
* To roast vegetables, grill onion, garlic and poblano pepper, or broil in a broiler pan lined with aluminum foil, about 10 minutes or until blackened on all sides, turning occasionally. Wrap in foil and let cool set aside.
Serves 4.
From letsmakeknorr.com