ROASTED POBLANO PEPPER SOUP ENJOY DAN:

                    ROASTED POBLANO PEPEPR SOUP by CHEF DAN:

Serves 4

INGREDIENTS:

1 tablespoon olive

4 poblano peppers

2 cups chicken broth

1 onion, diced

1-teaspoon EACH cumin, and jalapeño powder

1/2-teaspoon kosher salt

1-1/2-cups shredded white cheddar cheese

2 teaspoons cornstarch

DIRECTIONS:

1.   Over a gas burner blacken the poblano peppers until all black.

2.   Remove and place in paper bag until cool.

3.   Once cool remove blackened skin, remove stems and seeds.

4.   Combine poblano peppers, broth, cumin, jalapeno powder and salt.

5.   Place in a blender and blend until smooth.

6.   In a skillet add oil over medium-high heat and when sizzling.

7.   Add onion and sauté for 5 minutes, add garlic and sauté 1 minutes.

8.   Add blended poblano mixture to the onions.

9.   Toss shredded cheese with cornstarch.

10  Over medium-heat stir cheese into the pureed soup until melted.

11  Heat until cheese is completely melted, and soup thickens slightly.

ENJOY DAN:                                                                     BON-APPETITE!!