POBLANO VICHYSSOISE
WITH LIME
1 pound
russet (baking) potatoes (about 2)
5 cups water
4 medium leeks
1 medium onion, chopped
1 tablespoon unsalted butter
2 teaspoons salt
2 cups milk
2 cups half-and-half or light cream
3/4 pound poblano chili peppers (about 4 large), roasted
1 cup sour cream
1/4 cup fresh lime juice, or to taste
Garnish: Halved lime slices
Peel and
dice potatoes and in a bowl combine with water. Discard dark green
tops of leeks and chop remaining leeks. In another bowl soak leeks
in water to cover, agitating occasionally to dislodge any sand, 5
minutes. Lift leeks out of water and drain in a colander.
In a heavy
kettle cook leeks and onion in butter over low heat, stirring
occasionally, until leeks are softened. Add potatoes with water and
salt and simmer, covered, 40 minutes, or until potatoes are very
soft. Add milk and half-and-half or cream and bring just to a boil,
stirring.
In a blender
puree soup with 1/2 cup chilies in batches until smooth, straining
as pureed through a very fine sieve into a large bowl, and stir in
sour cream and lime juice. Chill soup, covered, until very cold and
up to 1 day.
Cut
remaining chilies into small dice. Serve soup garnished with lime
slices and diced chilies.
Yield:
Approximately 10 cups
Prep Time: 30 minutes
Cooking Time: 1 hours 0 minutes
|