Do you ever have menu regret? You know, when you wish you'd ordered something at a a restaurant and can't stop thinking about it. Just me? Am I really that 1) neurotic and 2) obsessed with food? Well, the Husband and I went to Mexique on Saturday and had a delicious meal, but I wasn't quite hungry enough to take on their Poblano Leek Soup. So many pork distractions!
So what's a girl to do? I created it myself the next day.
One of the things I love most about cooking is that you can take a basic recipe and make it your own with a twist or two. I started with Julia Child's Potato Leek Soup and simply added roasted poblanos.
The ingredients are simple. Start with these lovelies and add just a bit of water, salt and cream.
Leeks have a wonderfully delicate onion flavor and are oh so versatile. They do take an extra prep step though. Since they grow in sandy soil and have many layers (just like my SOUL...get deep guys), they need a good rinse after slicing. Simply float in a big bowl of water and swish around. Let the sand settle and scoop out the leeks from the top of the bowl.
For the poblanos, roast in a very hot oven until they look blistered and scary. I'm for realsies.
When they are hot out of the oven, wrap in foil and put into a plastic bag. Close and allow to cool in the bag. The steam is a good thing... it will actually help the meat of the pepper separate from the skin.
Once the pepper has cooled, those peps will slip right out of their skin. Straight strippin'
Simmer potatoes and leek together in water for about 40 minutes, until everything tenders up.
Once the potatoes and leeks are cooked, add chopped poblanos and get after it with your immersion blender. You could also do this in a food processor or blender, but I was excited to use my new toy.
Garnish with a bit of cilantro to finish. Don't live with menu regret, figure it out on your own. You're smart like that. Also, menu regret doesn't seem like a productive use of time, am I right?
Poblano Leek Soup
1 large Russet potato, diced
4 leeks, trimmed, sliced and thoroughly rinsed
2 poblano peppers (or 1 if you don't like to get too spicy)
5 cups water
1 tablespoon salt
4 tablespoons cream
Cilantro, chopped for garnish
Combine leeks and potatoes in a large dutch oven and simmer for 40 minutes.
Preheat oven to 450. Roast poblanos until skin is blackened; about 10 to 15 minutes. Remove peppers from oven and wrap in aluminum foil and place in a sealed plastic bag. Once cooled, remove from bag and peel off skin using fingers. Slice off tops and discard stem and seeds. Roughly chop peppers.
Once potatoes and leeks are tender, add poblanos and salt. Use an immersion blender to puree soup. Just before serving stir in cream. Garnish with cilantro and serve warm.