mosheppo

6 green (or red, if you can find them) poblano peppers
4 cups chicken stock
1 tbsp butter
1 tbsp flour
2 cups yogurt (more or less depending on the scoville units of your particular poblanos.)
1 tsp sugar (optional)
salt to taste
1 cup shredded Monterey Jack cheese or Mexican blend of cheeses
cilantro (a delicious option)
queso anejo (another yummy option)

First, roast the peppers on a barbecue grill, over a gas flame on the stove or on the top rack in your oven until the skin is blistered and charred all over. Take off the heat and place in a plastic bag, seal well and wait for about 5 minutes until the steam loosens the skin. Peel the peppers and seed them. (I did this last fall and these roasted poblanos have been in the freezer since. They were in great shape when thawed, so I highly recommend freezing.)

Place the peppers in the bowl of a food processor and whiz until they are reduced to a smooth puree. Add as much chicken stock as necessary to get the peppers moving.

In a medium saucepan, add the butter and melt over medium heat. Add the flour and mix to form a paste called a roux. Fry the roux until it is blonde, about 2-3 minutes. Raise the heat to maximum, add whatever chicken stock you didn’t add to the poblanos and whisk to smoothness. Now you have a thin sauce veloute. Add the pureed poblanos with the rest of the stock and whisk in. Add one cup of yogurt and taste for heat. Continue adding more yogurt until your soup is mild enough for you. Add a teaspoonful of sugar to help calm the heat.

*** just made this. its fabulous!!! i didn’t add sugar. Added a bit of Mexican cream instead of yogurt. Roasted the peppers in the oven.It wonderfully mild and warm at the same time.