Roasted Poblano Bisque
Chef Sharon Van Meter, W.M.C.S.
3 medium charred Poblano peppers, seeded and diced
½ cup onion, diced
½ cup carrots, peeled and diced
2 cloves garlic
2 mediums russet potatoes, peeled and cubed
6 cups chicken or vegetable broth
¼ cup butter
¼ cup flour
2 cups half and half
1 cup Monterey Jack cheese
Salt and pepper to taste
Toppings: chopped cilantro, crushed tortilla strips, shredded cheese
Char the Poblano pepper on top of gas burner. (watching and rotating as needed.)
In a large pot, heat butter over medium-low heat and sauté the onion, carrots and garlic until the onion is translucent. Add in potatoes and broth, increasing the heat and bring to a boil. Reduce to a simmer and let cook until potatoes are tender. Using an immersion blender, puree the potatoes mixture. Set aside.
Remove skin from the roasted pepper, dice. In another pot, heat butter over medium-low heat and add pepper. Whisk in flour and continue to cook for two more minutes. Finally, whisk in half and half and continue to cook until the mixture thickens. Add in potatoes mixture and cheese. If soup seems too thick, add in a little more half and half to thin it down. Salt and pepper to taste.
Suggested toppings: chopped cilantro, crushed tortilla strips, shredded cheese