Ingredients:
- Baked potatoes (a great use for leftovers)
- Poblano peppers
- Canola oil
- Salt
Preparation:
1. Bake potatoes (or use leftover baked potatoes).
2. Roast poblano peppers under broiler, in a dry skillet or over charcoal (best!) until skins are charred. Then, remove the stems and seeds.
3. Coarsely chop potatoes and peppers.
4. Place in the blender along with about 1/2 tsp or so of canola oil per potato. Salt to taste.
5. Add enough water to blend to a thick, creamy consistency. Heat or chill. Then, serve.
Judith says: This soup is hearty and warming served hot in the winter; served chilled it is a great refresher in the summer. And best of all – it is a bonanza of flavor and nutrition for very few calories. I like to use both the potato skins and the charred pepper skins in my soup, for both flavor and nutrition, but some may prefer to peel one or both. The degree of hotness can be controlled by both the amount of oil used and by the proportion of peppers to potatoes.
