soups

green pepper soup

ingredients

  • 1 poblano pepper
  • 2 jalapeños
  • 1/2 onion, chopped
  • 1 large carrot, chopped
  • 4 inch celery stalk, chopped
  • 4 garlic cloves
  • salt, to taste
  • 3C chicken stock
  • 4-6 cremini mushrooms, chopped
  • msg, to taste
  • black pepper, to taste
  • 1/2C cilantro
  • 2 limes, juice of
  • corn bread croutons, for topping
  • fire roasted corn, for topping
  • bacon, for topping

directions

  1. Broil peppers, rotating often until evenly charred. Place in a metal bowl and cover with plastic wrap, set aside.

    1 poblano pepper, 2 jalapeños

  2. Add onion, carrot, celery, mushrooms, and a generous pinch of salt to a medium stock pot. Sauté on medium heat until translucent. Add garlic and sauté 1 minute.

    1/2 onion, 1 large carrot, 4 inch celery stalk, 4 garlic cloves, salt, 4-6 cremini mushrooms

  3. Add chicken stock to the stock pot and stir. Use a damp paper towel to remove the charred skin from the peppers. Remove the seeds and pith, roughly chop, and add to the pot. Let simmer for 10 minutes.

    3C chicken stock
  4. Remove pot from heat. Use an immersion blender to blend everything until smooth.

  5. Put soup on low heat. Add more salt, msg, and black pepper to taste.

    salt, msg, black pepper
  6. Place soup on low heat uncovered for 10 minutes. The soup is done at this point, but letting it cook on low for a while will give it more flavor. Cover with a lid and keep on low until ready to eat.

  7. Remove from heat. Add cilantro and lime juice. Blend again until smooth.

    1/2C cilantro, 2 limes
  8. Ladle into a bowl and top with croutons, corn, and bacon.