Roasted Poblano Vichyssoise |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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A Mexican twist on the classic cold soup invented at the Ritz-Carlton in New York City by Chef Louis Diat. Ingredients:
2 peeled and seeded flame roasted poblano peppers |
2 peeled and diced russet potatoes |
3 diced leeks (white part only) |
1 quart chicken stock |
1 pint half-and-half |
salt and pepper |
Directions:
1. Combine Peppers, Leeks, Potatoes, Stock, Salt and Pepper in a dutch oven, bring to a boil, then reduce heat and simmer 30 minutes, or until the potatoes are soft.
2. Blend soup in small batches until smooth.
3. Add Half and Half.
4. Heat through if serving hot, or chill if serving cold.
5. If serving cold, reseason just before service, as cold foods require more seasoning.
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