27 November, 2014
Creamy Leek, Potato, and Roasted Poblano Soup
ginseng kianpi pil buy INGREDIENTS:
4 thick slices of bacon
2 roasted poblano pepper
¼ cup unsalted butter
4 leeks, white and light green parts only, cut in half lengthwise and sliced crosswise and cleansed *
2 large russet potatoes, peeled and chopped in medium pieces
3 large garlic cloves chopped
5 cups low sodium chicken broth
3 sprigs of thyme
2 cups half and half
1 cup heavy cream
Freshly ground white pepper
Melt butter in a large Dutch oven over medium heat. Add leeks and garlic and cook, stirring, until soften about 15 minutes. Add potatoes, broth, and thyme and simmer until potatoes are tender, about 30 minutes.
Meanwhile roast the poblano peppers directly on the grate of your gas top burner with the flame turned to high, until charred on all sides, turning them regularly with tongs, or roast under the broiler til blackened. Place in the plastic bag that you put them in at the grocery store. Let cool and rub the blackened skin off the chiles and pull out the stem and seeds. Give them a quick rinse to make sure all skin and seeds are removed. Diced them into small pieces and set aside.
Over medium-high heat and cook the bacon pieces until they are crispy. Place on a paper towel lined plate and set aside.
Remove the sprigs of thyme and blend the soup with an immersion blender or transfer mixture in batches to the jar of a blender and blend until smooth.
Return the soup back to the Dutch oven and add the diced poblano. Bring the soup back to a simmer and add half and half, heavy cream, and season with salt and white pepper and cook for 5 more minutes. (James has suggested to blend the poblanos, I guess for texture purposes).
Top each bowl of soup with some of the crispy bacon (forgot to put bacon for the picture, will update soon) and Fried Onion Rings (recipe is posted).
Serves 8 as a first course or 6 as a main course
http://totaldesign.graphics/sertraline *NOTE: Wash your leeks well by using a large bowl with water letting dirt settle to the bottom of the bowl and carefully scooping leaks out to the pot.