POBLANO CHILI PEPPER SOUP ENJOY DAN:

                  POBLANO CHILI PEPPER SOUP by CHEF DAN:

Serves 6-8

INGREDIENTS:

4 poblano peppers

4 tablespoon butter

1 onion, roughly chopped

1 carrot, roughly chopped

2 garlic cloves, smashed

4 ounces spinach, roughly chopped

1/2-teaspoon EACH allspice and cumin

1/3-cup cilantro, minced

4 cups vegetables broth

1 (19 Oz) can Mae Ploy coconut milk

Sea salt and freshly ground pepper to taste

1/2-cup Mexica sour cream

1 serrano chili, stemmed, seeded, and minced

DIRECTIONS:

1.   On a gas range blackened poblano peppers.

2.   Place in a bag and let rest 20 minutes.

3.   Peel and discard skins, stems, and seeds, roughly chop; set aside.

4.   Heat butter in a skillet over medium-high heat and when sizzling.

5.   Add onion, and carrots and sauté for 6 minutes.

6.   Add chopped poblanos, spinach and next 3 ingredients.

7.   Saute for 3 minutes, add broth, coconut milk and bring to a boil.

8.   Reduce heat to medium-low, and cook stirring occasionally, until slightly reduced, about 35 minutes.

9.   Remove from heat and season with salt and pepper.

10.                With a immersible blender, blend until smooth.

11.                Divide soup serving bowls and then dollop with 1 tablespoon Mexican sour cream in the center of each bowl.

12.                Garnish with some serrano chilies and tortilla chips.

ENJOY DAN:                                                       LOVE LIFE AND EAT PEPPERS!!