Summary

Ingredients

• 6 chilli pepper (s), (Poblano chillies)
• 2 tablespoon butter
• 500 ml broth
• 1 medium onion (s), cut into small cubes
• 2 clove (s) garlic, finely chopped
• 500 g potato (s), mainly waxy
• 0.5 teaspoon ½ cumin powder
• 1 teaspoon oregano, grated
• 100 ml milk
• 2 tablespoon crème fraîche
• Salt and pepper, freshly ground from the mill

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Instructions

1. The Poblanochilis have a good taste and only degree of spiciness 2.
2. Halve the poblanochilis long, remove the core and grill in the oven at 250 ° C grill function for about 15 minutes. Then put a wet towel over it and wait 15 minutes. Now peel the skin from the chillies and cut the poblanos into smaller cubes.
3. In the meantime, peel the potatoes and cut them into small cubes.
4. Sweat the onions in the butter until golden, add the garlic and sweat as well. Deglaze with the broth and bring to the boil. Add the potato cubes, cumin, oregano and half of the poblano cubes. Let simmer for about 15-20 minutes. Then puree everything with the hand blender. Stir in the milk and the remaining Poblano cubes. Let it boil once.
5. Scoop onto the plates and add a dollop of crème fraîche to each.