Great recipes, while difficult to get a copy of are not altogether impossible. Well guarded secrets are sometimes the best! That said; Cream of Poblano Soup is very popular this time of year in Mexico. I frequently see women with large families purchasing 10 lb bags of Poblanos for special holiday recipes. This recipe was given to me by a friend who got it from a local restaurant. Wonderful pepper, great soup!

Cream of Poblano Soup

1 Tablespoon olive oil

1 Tablespoon butter

3 diced poblano peppers, seeds and membranes removed

2 medium onions, diced

1/2 carrot, diced

4 cups low sodium vegetable stock, or chicken stock

1 large white potato, diced

8 oz. Mexican crema fresca (substitute sour cream, yogurt, or creme fraiche if you prefer)

chopped cilantro for garnish

8 large tortilla chips

1 cup Chihuahua cheese, shredded (or you can use cheddar or monterey jack if you prefer)

In a soup pot or stock pot heat the oil and butter until the butter starts to sizzle.
Add the peppers, onions, and carrot and sautee 5 minutes, stirring to coat the vegetables with the oil and butter.
Add the potatoes and stock. Bring to a boil, then reduce to a simmer. Cover and cook for 30 minutes until potatoes and carrots are soft.
Using an immersion blender, blend soup thoroughly until uniformly smooth.
Serve in oven-proof bowls. Float two tortilla chips on top of each bowl, sprinkle 1/4 of the cheese on top of the bowl and set under a broiler until the cheese is melted and golden brown.