Pea and Poblano Soup with Questo Fresco
JeanMarie Brownson
4 cups
Ingredients
2 tablespoons olive oil
1 medium poblano chile, cored, seeded, diced
1 medium (6 ounces) red potato, peeled, diced
½ small yellow onion, finely chopped, about ½ cup
3 cups vegetable broth
2 cups (about 10 ounces) freshly shucked small green peas (English peas)
2 to 4 tablespoons unsweetened coconut milk or heavy (whipping) cream
¼ teaspoon salt
Garnish:
½ cup crumbled queso fresco, farmers cheese or feta, optional
2 tablespoons chopped fresh cilantro
Instructions
Enjoy this soup warm topped with crumbled fresh cheese. Or, serve it cold in small bowls drizzled with extra-virgin olive oil and hot pepper sauce.
- Heat oil in medium saucepan over medium heat until hot. Add poblano, potato and onion. Saute until onion is fork-tender, about 5 minutes.
- Stir in broth; simmer, covered, 15 minutes. Stir in peas; simmer, uncovered, stirring often, 3 minutes. Puree soup as smooth as you like with an immersion blender (or in small batches in a loosely covered blender and then return soup to saucepan).
- Heat soup to a simmer. Stir in coconut milk or cream to taste. Season with salt. Serve in small bowls topped with crumbled cheese and cilantro. Or cool to room temperature, then refrigerate until chilled. Serve cold, with the garnishes.
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