perfect for those vegetarians! so yummy!!
Ingredients:3 poblano peppers
1 red bell pepper
3 teaspoons extra virgin olive oil
2 tablespoons light butter
2 cloves garlic, minced
1 onion, chopped
1 celery stalk, chopped
¼ cup + 1 tablespoon flour
6 cups vegetable broth
2 cups half and half (1 pint)
1 ½ lbs. new potatoes (also known as fingerlings or creamers), unpeeled and diced
1 (16 oz.) package of frozen corn kernels
pinch or two of cayenne pepper (or more or less to taste)
salt & pepper to taste
Directions:
1. Preheat the oven to 400. Line a baking sheet with aluminum foil. Brush the outsides of the red pepper and poblanos with the olive oil and set them on the baking sheet. Place in the oven to roast for about 30-35 minutes (turning frequently) until the skin on the peppers is charred and peels off easily. Peel the skins off the peppers (super easy with a set of tongs) and slice them open to discard the seeds. Dice the peppers into small pieces and set aside.
2. In a large pot, melt the butter over medium-high heat. Add the garlic, onion, and celery and cook for about 5 minutes until the onions are translucent. Reduce the heat to low and stir in the flour to coat the vegetables. Cook for another five minutes, stirring frequently. Turn the heat to high and slowly whisk in the vegetable broth, stirring constantly. Add the half and half and stir to combine. Bring the soup to a roaring boil and then reduce heat to simmer for 5 minutes, stirring often. Add the poblanos, red pepper, potatoes, and corn. Simmer uncovered for 30 minutes. Add the cayenne, salt & pepper, and stir.
3. Transfer three cups of the soup mixture into a blender and blend until the potatoes, corn, etc. are smooth and the mixture is thick. Pour the thickened mixture back into the pot with the rest of the soup and stir to combine. Simmer for an additional 5-10 minutes and serve. Top with some shredded cheese, and in my book, I always have a little bit of bread for dipping. :)
*Adapted from www.emilybites.com