Things are finally cooling down here in the high desert. That meant it was time to take down the poblano plant. It was struggling and just getting to leggy. Poblanos are easily our favorite pepper so it was a tough decision on what to do with them. We are very happy with the choice of a creamy soup. This was so delicous, it was gobbled up in a single sitting. We added some smoked chicken that we had set aside from making broth and it became a nice hearty meal. Some pepper cheese toasts (made in the toaster oven with literally just pepper and cheese) rounded everything out.
What is your favorite recipe with peppers?
For the Soup: 3 large poblanos, roasted and peeled 4 c smoked chicken broth 1/2 onion diced 1 clove garlic, minced 1 t salt 2 oz cream cheese, softened 1/8 t cumin 1 c heavy cream 1 c smoked chicken For the Garnish: 1 small poblano, cut into strips (do not roast) 1 c flour 1 T salt 1 T paprika 1 T garlic powder 1 1/2 c beer oil for frying