Recipe - Poblano Vichyssoise With Lime

1 pound Russet; (baking) potatoes
; (about 2)
5 cup Water
4 md Leeks
1 md Onion; chopped
1 tablespoon Unsalted butter
2 teaspoon Salt
2 cup Milk
2 cup Halfandhalf or light cream
Three fourths pound Poblano chili peppers;
(about 4 large),
; roasted
1 cup Sour cream
One fourth cup Fresh lime juice; or to
taste
Garnish: Halved lime slices

Peel and dice potatoes and in a bowl combine with water. Discard dark green
tops of leeks and chop remaining leeks. In another bowl soak leeks in water
to cover, agitating occasionally to dislodge any sand, 5 minutes. Lift
leeks out of water and drain in a colander.

In a heavy kettle cook leeks and onion in butter over low heat, stirring
occasionally, until leeks are softened. Add potatoes with water and salt
and simmer, covered, 40 minutes, or until potatoes are very soft. Add milk
and halfandhalf or cream and bring just to a boil, stirring.

In a blender puree soup with One half cup chilies in batches until smooth,
straining as pureed through a very fine sieve into a large bowl, and stir
in sour cream and lime juice. Chill soup, covered, until very cold and up
to 1 day.

Cut remaining chilies into small dice. Serve soup garnished with lime
slices and minced chilies.

Yield: Approximately 10 cups

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW #CL9164

Converted by MM_Buster v2.0l.