Roasted Poblano Vichyssoise

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 2 peeled and seeded flame roasted poblano peppers
• 2 peeled and diced russet potatoes
• 3 diced leeks ( part only)
• 1 quart chicken stock
• 1 pint half-and-half
• salt and pepper

Recipe

• 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.