If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
This is just amazingly good. Kelly says it’s her favorite soup…EVER
3 pounds poblano/pasilla peppers (about 5 or 6)
1 tablespoon oil
1 tablespoon butter
1 small white or yellow onion, diced
2 cloves garlic clove, minced
2 1/2 -3 cup chicken broth
Kosher salt & fresh ground pepper
Diced avocado, chopped green onion and cilantro for garnish
Directions
Place peppers on a baking sheet and broil until blackened all around, or put on top of a gas burner on your stove - you’ll have to turn them a couple times. Or you could put them over your stove’s open top and keep turning until blackened all around
While they blacken, heat oil and butter in large deep skillet, cook onions about 5 minutes until softened
When black, put the poblanos in a paper bag, or in a bowl and cover with foil or cling film for 15 minutes to steam
Peel off blackened skin, remove stem and seeds and rough chop and add to the onions with the garlic
Stir until fragrant then put in a blender and blend until smooth
Put back into the pan/pot and add broth until it’s at the thickness you like - heat through
Serve in a bowl with the avocado, green onion and cilantro
