It feels like years since the last time I updated this blog. Sickness and technical problems have kept me away from the blog-o-sphere for awhile. Fortunately, it seems like I can start updating again. I am so out of the game right now that my pumpkin cooking (one of my favorite seasons of the year) hasn’t even started yet. But that will change soon. I also have a couple of exciting announcements to make regarding the Homemade event (no, I haven’t abandoned it), but they will have to wait until things get finalized, hopefully soon.
But for now I leave you with the recipe for a soup I made last week, roasted poblano pepper and potato soup. It wasn’t the most amazing soup ever, but it was pretty tasty, comforting and… starchy, just what we need in this part of the planet now that the cold temperatures are starting to reach us.
Roasted Poblano and Potato Soup
- 1 large poblano pepper
- 2 large potatoes
- 4-6 cups chicken or vegetable broth
- 1 tsp Mexican oregano
- 1/2 tsp ground cumin
- salt and pepper to taste
- Cut potatoes in cubes and roast with the pepper in the oven at 350°F. Turn pepper 2 or 3 times so it roasts evenly.
- Peel the pepper skin and seed it.
- Blend potatoes and peppers with some broth. Do it in batches if your blender doesn’t hold everything at once.
- Pour in a large pot and bring to a boil.
- Add oregano, cumin and salt and pepper to taste. Reduce heat to low and simmer for 15-20 minutes stirring constantly.
- Serve with sour cream and baked tortilla strips and enjoy hot!