Creamy Poblano Soup

By nperry1006

Ingredients

• 6 poblano peppers
• 1 lb ground beef
• 2 cups sliced leeks (from 2 large leeks, white part only)
• 2 cups corn kernels, fresh or frozen
• 3 cups chicken stock
• 1 cup heavy cream
• salt and pepper, to taste

Details

Servings 4
Preparation time 25mins
Cooking time 57mins

Preparation

Step 1

Preheat the broiler. Arrange the poblano on a sheet pan, then position 4-6 inches under the broilder; cook until charred on all sides, turning every few minutes, about 8-12 minutes total. Transfer the poblanos to a bowl; cover tightly with plastic wrap. Let steam for 10 minutes, then peel and chop the peppers, discarding the skin, stems and seeds. Set aside.

Add the ground beef to a large pot over medium high heat. Cook, stirring often, unil the fat is rendered and the beef has begun to brown, about 8-10 minutes. Using a slotted spoon, remove and reserve the beef, leaving the fat in the pan. Add the leeks and cook, stirring occasionally, until they have softened, about 5 minutes.

Add the reserved poblanos and corn, and continue to cook until the corn has cooked through, about 5 minutes. (add a bit of olive oil if the pan seems dry). Add the chicken stock and simmer until the flavors meld, about 5 minutes. Stir in the cream and the reserved cooked ground beef. Season to taste with salt and pepper. Simmer until the soup is warmed through, and serve at once, refrigerating any leftovers.