Potato and Pepper Soup
Ingredients
4 bell or poblano peppers
2 onion, sliced thinly
6 cloves garlic, minced
12 oz pilsner beer
6 cups stock or water or a mix
2 lbs potatoes, any variety
sour cream and cilantro to garnish
Method
- Char the peppers over a grill or burner until the skins blacken then transfer to a metal bowl and cover to let the peppers steam
- In a soup pot, heat a glug of olive oil over medium heat and sweat the onions and garlic with a big pinch of salt
- Add the beer and reduce by half
- Add the stock and potatoes. Bring to a boil, reduce to a simmer and cook until the potatoes are tender
- Slip the peppers out of their skins and remove seeds then cut into small pieces
- Add to the soup
- Taste and adjust seasoning
- Garnish with a dollop of sour cream and chopped cilantro
