Recipe - Roasted Poblano Potato Soup

6 Poblano chiles
8 md Russet potatoes; peeled,
boiled (retain water) and
mashed
One half Stick butter
1 8 oz. package of cream
cheese
1 qt Milk
One fourth cup Fresh lemon juice
One half teaspoon White pepper
One half teaspoon Garlic powder
Salt to taste
2 teaspoon Summer savory
1 teaspoon Paprika

(from the Zia Diner Santa Fe)

Roast the chiles over an open flame until they are black all over. Wrap
them in a wet towel and set them aside for 20 minutes. Peel and seed the
chiles and coarsly chop them.

In a large pot place the chiles and the remainder of the ingredients
(except for the savory and the paprika). With a hand held blender puree
everything until the mixture is smooth. Add the water that the potatoes
were boiled in to achieve a nice, slightly thick consistency.

Add salt to taste

Garnish with the summer savory and the paprika.

Serves 6

Posted to MMRecipes Digest V4 #253 by Cindy Wysocki cysocki@trail.com on
Sep 22, 1997