Lorraine Cream Of Poblano Soup With Cheese Crust (easily made vegan)

[Guest guest]

Thank you for the great review. Happy to know you tried out my

recipe. That is such a good soup. I made some last night too. I

will have to dig up more of my recipes and post.

 

Karla

, " The

Dunnington's " <dcdunnington wrote:

>

> Just wanted to say thank you for posting this recipe. We made it

for Cinquo de Mayo and couldn't finish eating it until we were sick

and full and there was nothing left!! We like things really spicy so

I added a jalepeno into the mix. Also ate it with bluecorn/flax seed

nacho chips. Anyway, this is a definite keeper!!

>

> Thanks again,

>

> Lorraine

>

> -

> Karla Johns

>

> Sunday, May 04, 2008 11:07 AM

> Cream Of

Poblano Soup With Cheese Crust (easily made vegan)

>

>

> This is probably one of the best soups I've ever made.

> I will make it for Cinco de Mayo.

>

> Karla

>

> Cream Of Poblano Soup With Cheese Crust

>

> 1 tablespoon olive oil

> 1 tablespoon butter or Earth Balance Mar.

> 3 medium poblano peppers, seeded, chopped

> 2 onions, chopped

> 1 carrot, chopped

> 4 cups broth

> 1 large potato, chopped

> 1/2 cup whipping cream or yogurt or soy creamer

> 1 tablespoon chopped cilantro

> 8 large tortilla chips

> 1 cup grated Monterey Jack cheese or vegan cheese

>

> Heat the oil and butter in a large saucepan. Add peppers, onions,

and carrots and saute slowly for 5 minutes. Stir in the stock, add

the diced potatoes, bring to a boil, then reduce heat and simmer for

30 minutes.

> Remove from heat and puree in a blender, solids first to get a

smooth texture. Return to the pot. Add the cream and season with salt

to taste.

> When ready to serve, bring to simmer and stir in the cilantro.

Ladle into oven-proof bowls, top with 2 tortilla chips, sprinkle with

cheese, and run under the broiler. Top each bowl with a cilantro leaf

and serve

> Serve 4.

>

>

>

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