Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Yields: 4-6 servings
- 2 poblano peppers
- 2 tablespoons extra virgin olive oil
- 1 leek, just the white and light green portions, sliced
- 8-10 small red potatoes, chopped
- 4 cups vegetable stock
- 1/2 teaspoon cayenne pepper
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
- Roast your poblano peppers. You can do this on a grill or simply over your stove top. Skewer the peppers long-way using bamboo or metal skewers. Place over a burner on high flame. Continuously turn the peppers as they blacken. When blackened, remove from the flame and cover with a clean towel to let them sweat. After about 10 minutes, remove the towel and peel off the blackened skin. Slit the peppers and remove the seeds, then roughly chop the peppers. Set aside.
- In a soup pot, heat the olive oil over medium heat and add the leeks. Cook until softened but not browned. Add the potatoes, roasted peppers, vegetable stock, cayenne pepper, thyme, and a dash of salt and pepper. Bring to a boil over high heat, then reduce to low and let simmer for about 20 minutes or until the potatoes are soft.
- Remove the soup from the heat. Using a hand blender, puree the soup until creamy. If using a blender, puree the soup in batches. Return to the soup pot and heat on low until hot again. Taste and add salt and pepper as needed. Pour into bowls, garnish with a bit of thyme and olive oil, or perhaps a dash of Tobasco sauce for a spicy kick, and enjoy!
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