ROASTED POBLANO SOUP
Kneaders Bakery & Cafe Restaurant Recipe
1 tablespoon olive oil
1 white or yellow onion, diced
2 garlic cloves, crushed
1 teaspoon ground cumin
2 cups chicken broth
1/2 cup heavy cream or half and half
1/2 teaspoon salt
2 poblano peppers, roasted, peeled, and diced
1 1/2 cups shredded white cheddar cheese
2 teaspoons cornstarch
In a large saucepan, heat the olive oil over medium high heat. Saute the onions in oil for about 5 minutes, stirring occasionally. Add in the garlic and cumin and let toast for 1 minute. Pour in the chicken broth and season with salt. Add in the diced poblanos. Heat to a simmer.
Pour in the heavy cream or half and half. Use a stick blender to puree, or transfer to a blender to puree and return pureed soup to saucepan. Toss the shredded cheese with cornstarch. Over medium heat stir cheese into the pureed soup until melted. Heat until cheese is completely melted and soup thickens slightly. Serves about 4.