Chilled and Satisfying Poblano Vichyssoise



2 chile poblano roasted, peeled and seeded

5 cups chicken stock (1.2lt)

4 cups peeled chopped potatoes( 350 gr)

3 leeks, tough green leaves cut away

1 cup heavy cream (240ml)

Salt to taste*


To roast the chiles, first rinse them in water, then place on a gas burner, or underneath the heated broiler in your stove. Allow the chiles to blister and blacken. Remove the chiles from the heat, wrap in a clean towel and then place in a plastic or paper bag so that they sweat for 15-20 minutes. Remove from the bag and towel, scrape away the roasted skin, and remove the top and seeds. Rinse briefly to remove any excess skin or seeds. Chop and set aside.

Pour the chicken stock in to a 3 qt. saucepan, and bring to a boil. Add the chopped potatoes and leeks, and simmer over medium heat for 10 minutes, until the potatoes are tender. Remove from heat and allow to cool.

Ladle the cooked potatoes, leeks and chicken stock into the container of a blender.* Blend until smooth. Add the chiles, cream and salt to taste. Blend again briefly.

Pour into a covered container and chill for at least 2 hours before serving. Overnight is best.


*You may need to add a bit more salt once your Poblano Vichyssoise is completely chilled. Cold foods always need stronger flavors, as their temperature can be a bit palate numbing.

Also, don’t pour the boiled ingredients into the blender. Leeks can be sandy, and hidden sand will boil out when they are cooked. If you ladle the ingredients into a blender, you can avoid the stray grain of sand that may be at the bottom of your soup pot.