Friday, April 2, 2010


Kristen on right is married to my nephew Rob. They have three lovely daughters, from left to right, Samantha, Taylor and Brittaney. Kristen is a wonderful cook and shares this great recipe. Poblano peppers may be my new favorite pepper.

Spring is finally here, since we had 12 inches of snow on the first day of spring, I couldn't very well take pictures of spring flowers in front of my stone cottage until now.
Kristen's Cream of Roasted Corn and Poblano Pepper Soup
1 tablespoon olive oil
3 cloves garlic, minced
1 onion, chopped
2 celery stalks, chopped
3 uncooked chicken breasts, cubed
2 cups whipping cream
1 to 2 cans chicken broths
1 1/2 teaspoons chicken base
2 tablespoons fresh basil chopped
2 tablespoons fresh parsley
2 tablespoons cilantro
2 tablespoons white pepper (for my taste, I prefer 1 tablespoon or less white pepper)
2 or 3 tablespoons cumin
2 roasted poblano pepper, chopped*
2 roasted ears of corn, cut from cob (if not in season, cook frozen corn in a dry skillet until it begins to brown.
Saute vegetables, garlic and chicken. Once cooked add cream, broth and spices. simmer for 10 minutes. Add peppers and corn. Mix well. Puree half of the soup mixture and return to pot.
Serves 6 to 8
*To roast pepper, use either the grill of an open flame on a gas stove. Place pepper on grate and continue to turn until all the skin has blackened. Place peppers in a brown paper bag and close top for 20 to 30 minutes, remove pepper and peel skin off. Remove seeds and chop.