Roasted Anaheim Peppers in a Creamy Potato Soup




Scored a pound of roasted green anaheim chilis at the Eugene Saturday Market!  Their fragrance while roasting draws me in every time.  Bought a package of locally grown and smoked bacon too which got me thinking SOUP SEASON!   


Ingredients:  

Onions – diced – 1-1/2 lbs
Potatoes – peeled & diced – 3 lbs
Beef broth – 2 cups
Salt, 2 tsp
3 cups milk
¼ cup wine
Charred peppers peeled and chopped medium – 1 lb
Corn off cob – 2 ears, about 1 cup
Bacon fried and diced – 6 slices
Celery tops, finely diced for garnish (or parsley)


Saute onion in oil.  Add beef broth and potatoes, salt.  Cook 20 mins. Or until tender.

Puree - I use an inversions blender and puree right in the pot.   Puree until smooth.  Soup will taste salty at this phase.  

Add milk and stir.  Add wine and stir.  Cover pot and heat slowly while preparing the remaining ingredients.  Add chopped peppers.  Add corn kernels. Add  diced bacon.  

Adjust seasonings to taste. 

Serve topped with finely diced celery tops. 



**You could substitute beef broth for the milk.

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