3 Poblano peppers 1 cup milk3 Gypsy or red bell peppers 1 cup cream or half-and-half 1 onion 3 Tbsp. butter 4-5 cloves garlic 1 Tbsp. all-purpose flour 3 tomatoes, chopped with juices 2 ears-worth of corn, kernels sliced off (optional) 2 cups chicken or vegetable broth cilantro salt and pepper to taste tortilla chips ½ tsp. ground nutmeg sour cream
Preheat oven to broil. Place Poblanos on a cookie sheet and place in oven. Allow skin to blacken and blister, turning the chile peppers until all sides are done. You can also place the peppers directly over the flame on top of your stove if you have a gas burner. When they are done, place them in a bowl and cover with a lid, plate, or Saran Wrap. In about 15 to 20 mins, take them out and peel the skin off each one under running water. Remove the stems and seeds and dice. In a pan sauté the onions and garlic. Add your peppers (diced) and cook for about 5 min. Add tomatoes, broth and nutmeg. Place all ingredients in a blender or food processor (be careful, the mixture will be hot and will want to jump right out of the blender. Best to do in small batches). Blend until smooth. If soup is too thick for your liking, add more broth or water to the blender until it reaches desired consistency (remembering also that you will be adding 2 more cups of liquid with the milk and cream). In a small saucepan over med. heat, warm the milk and the cream or half-and-half and set aside. In another saucepan over med. heat, melt the butter or margarine, add the flour and stir well. Add the warmed milk and stir until well blended. Add the chile pepper mixture and mix well. Add corn, reduce heat to low and simmer for 30 mins. Add cilantro sprigs, tortilla chips or sour cream to garnish Found on http://wlichty.blogspot.com/2008/11/roasted-poblano-pepper-soup.html