Recipe - Potato Poblano Soup

2 Strips bacon, cut into,
1/2"wide pieces
1 md Onion,, chopped
4 Poblano chiles, roasted,
seeded,, peeled and minced
2 teaspoon Salt
1 teaspoon Fresh black pepper
3 Garlic cloves,, minced
1 qt Chicken stock
6 md Yukon Gold potatoes or 810
small red new potatoes,
peeled and chopped
1 cup Crema, Creme Fraiche or sour
cream
One half cup Grated Anejo cheese,
(optional)

In a heavy Dutch oven or stockpot, fry the bacon over moderate heat,
stirring frequently, until it starts to brown. Toss in the onions, half of
the minced Poblanos, the salt and pepper and cook until slightly golden, 5
to 7 minutes. Spoon out any excess fat. Stir in the garlic and cook briefly
just to release the aroma, 1 to 2 minutes. Pour in the chicken stock, add
the potatoes and bring to a boil. Reduce to a simmer and cook 20 minutes.
Puree in a food processor or blender just until smooth, being careful not
to overprocess. Overworking will result in a gummy soup. Return to the
pot, stir in the Crema, Creme Fraiche or sour cream and bring just to a
boil. Stir in the remaining Poblanos for garnish. Sprinkle with grated
Anejo, if desired, and serve hot.

Yield: 68 servings
Posted to MCRecipe Digest V1 #325

Recipe by: TOO HOT TAMALES SHOW #TH6142=7F

From: Meg Antczak meginny@frontiernet.net

Date: Sun, 1 Dec 1996 22:57:11 0500