Cream of Poblano Soup
with Cheese Crust
This tex-mex creation is a lot healthier than it tastes--and is even more so if you substitute yoghurt for the whipping cream. It's gloriously thick and rich, with a nice balancing kick. Serve to 4 people as a spectacular and hearty first course. Thanks to Professor Vincent Tocci, American University, for introducing me to this.
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 take to the table.