Smoky Poblano Pepper Soup

The Gourmandise School   of Sweets and Savories

Pick a pepper. The slow roll out of summer vegetables is hitting a critical mass. We're getting sweet tomatoes, peas and favas are giving way to beans, and peppers are creeping up in size and heat.  The heat of summer may not have stabilized yet, but our craving for bolder, more refreshing flavors has caught on. Hadley made this soup yesterday and it won us over; it's warm enough to keep us cozy when the marine layer creeps in and packs a punch with smoky peppers and a zest of lime.  Smoky Poblano Pepper Soup 2 Poblano peppers 2Tbsps olive oil 1/2 yellow onion, diced 2 carrots, diced 1 yellow or red bell pepper, diced 2 stalks celery, diced 2 tsps ground cumin 3 Tbsps tomato paste 4-6 cups chicken stock 1 small roasted or rotisserie chicken, shredded (about 1-1/2 lbs.) salt and pepper, to taste Garnish: 1 avocado 1/2 bunch cilantro 1 lime, cut into wedges 1. To roast Poblanos, place on a lined cookie sheet and bake in the broiler for about 3 minutes on each side or until charred. Place these in a closed bag for 10 minutes, then peel, seed and chop. Set aside. 2. Heat olive oil in a Dutch oven or large pot over medium heat. 3. Add onion and cook for 5-6 minutes, or until translucent. 4. Add carrots, bell peppers, celery and Poblano peppers, cooking these down for 5 minutes or so. 5. Add the tomato paste and cumin to coat the vegetables. Add broth and bring to a boil. Reduce to a simmer and continue cooking for 10 minutes. 6. Add the chicken, season with salt, pepper and desired spices, cooking for an additional 10 minutes. 7. Ladle into bowls and garnish, squeezing a bit of lime in each bowl. Wishing you a delicious day,  Clémence and Hadley