Name: Broccoli and Poblano Soup
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4-6
Ingredients: 2 tablespoons bacon drippings or olive oil; 1 cup sliced scallion, white and light green part only; 1 cup chopped and peeled potato; Pinch cayenne pepper, plus more for sprinkling; 3 to 4 sprigs fresh thyme; 1 medium garlic clove, minced; Kosher salt and freshly ground black pepper; 3 1/2 cups low-sodium vegetable broth; 2 cups broccoli florets; 1 cup chopped and seeded Poblano pepper; Sliced fresh cilantro leaves and sour cream, for garnish

Directions

Heat the drippings or oil in a medium saucepan over medium heat. Add the scallion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, cayenne, thyme, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
Add the broccoli and Poblano pepper and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme stems and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
Reheat the soup if necessary, and adjust the consistency with water and seasoning with salt and pepper as needed.
Serve hot with a dollop of sour cream, some cilantro and a sprinkle of cayenne pepper.

Cook’s Note

When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.

Broccoli and Poblano Soup

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