The addition of poblano peppers to this seemingly simple soup turns it into a masterpiece.
- 1/2 kilo of carrots, washed, peeled and chopped
- 1/2 onion, cut in thin wedges
- 1 poblano pepper washed and cut in strips
- 1 C. cream
- 3 Tbsp. butter
- 2 tsp.. chicken broth
- Salt and pepper
- Watercress leaves (optional)
In a medium saucepan cook the carrots in enough water to cover until soft. Transfer carrots to blender reserving cooking liquid. Blend with chicken broth and cooking liquid as needed to make a purée.
In another saucepan, melt the butter and add the onion and pepper cooking until the onion becomes translucent. Add the carrot purée and simmer for a few minutes, until heated through. Add the cream, remove from the flame and adjust seasonings (salt and pepper) to taste.
Serve with crackers and garnish with watercress leaves if desired.
(For a thinner soup, add more of the remaining cooking liquid to puree/onion mixture before adding cream)