Poblano Vichyssoise With Lime
Serves: 2
Zoie Ernser
1 January 1970
Based on User reviews:
60
Spice
47
Sweetness
53
Sourness
40
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
5 cups
Water4 medium
Leek1 medium
Onion (chopped)1 tbsp
Unsalted Butter2 tsps
Salt2 cups
Milk2 cups
Half-And-Half1 cup
Sour CreamDirections:
1
Lift leeks out of water and drain in a colander
2
Peel and dice potatoes and in a bowl combine with water
3
Discard dark green tops of leeks and chop remaining leeks
4
In another bowl, soak leeks in water to cover, agitating occasionally to dislodge any sand, 5 minutes
5
In a heavy kettle cook leeks and onion in butter over low heat, stirring occasionally, until leeks are softened
6
Add potatoes with water and salt, and simmer, covered, until potatoes are very soft about 40 minutes
7
Add milk and half-and-half or cream and bring just to a boil, stirring
8
In a blender, puree soup with half of the chiles in batches until smooth, straining as pureed through a very fine sieve into a large bowl, and stir in sour cream and lime juice
9
Chill soup, covered, until very cold and up to 1 day
10
Cut remaining chiles into small dices
11
Serve soup garnished with lime slices and remaining diced chiles
12
To roast peppers: Using a long-handled fork, char peppers over an open flame or on a rack set over an electric burner, turning, until skins are blackened, 4 to 6 minutes
13
(Alternatively, broil peppers on rack of a broiler pan under preheated broiler about 2 inches from heat, turning every 5 minutes, for 15 to 20 minutes, or until skins are blistered and charred)
14
Transfer peppers to a bowl and let stand, covered, until cool enough to handle
15
Keeping peppers whole, peel them, starting at blossom end
16
Cut off tops and discard seeds and ribs
17
(Wear rubber gloves when handling chiles
18
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