Name: Roasted Poblano Potato Soup
Ingredients: 6 Poblano chiles; 8 md Russet potatoes; peeled, boiled (retain water) and mashed; 1/2 Stick butter; 1 8 oz. package of cream cheese; 1 qt Milk; 1/4 c Fresh lemon juice; 1/2 ts White pepper; 1/2 ts Garlic powder; Salt to taste; 2 ts Summer savory; 1 ts Paprika

A faith of devils, a mere intellectual faith, a man may have without love, but not that faith which saves. Love cannot usurp the office of faith. It cannot justify. It does not join the soul to Christ. It cannot bring peace to the conscience. But where there is real justifying faith in Christ, there will always be heart-love to Christ. He that is really forgiven is the man who will really love (Luke 7:47). If a man has no love to Christ, you may be sure he has no faith.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Dairy			1	Servings

INGREDIENTS

6		Poblano chiles
8	md	Russet potatoes; peeled, boiled (retain water) and mashed
1/2		Stick butter
1		8 oz. package of cream cheese
1	qt	Milk
1/4	c	Fresh lemon juice
1/2	ts	White pepper
1/2	ts	Garlic powder
		Salt to taste
2	ts	Summer savory
1	ts	Paprika

INSTRUCTIONS

(from the Zia Diner - Santa Fe)
Roast the chiles over an open flame until they are black all over. Wrap
them in a wet towel and set them aside for 20 minutes. Peel and seed the
chiles and coarsly chop them.
In a large pot place the chiles and the remainder of the ingredients
(except for the savory and the paprika). With a hand held blender puree
everything until the mixture is smooth. Add the water that the potatoes
were boiled in to achieve a nice, slightly thick consistency.
Add salt to taste
Garnish with the summer savory and the paprika.
Serves 6
Posted to MM-Recipes Digest V4 #253 by Cindy Wysocki <cysocki@trail.com> on
Sep 22, 1997

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