Roasted Poblano and Cheddar Soup
2 large poblanos
1 tsp olive oil
4 cups white beans, cooked
2 cups vegetable stock or water
90g old cheddar cheese, grated
1 Tbsp olive oil
1 small white onions, roughly chopped
3 large cloves garlic, roughly chopped
2 Tbsp white balsamic or wine vinegar
2 Tbsp chives, minced
Salt and pepper to taste
Turn oven on to broil. Coat poblanos with 1 tsp olive oil and place on a baking sheet in the oven. Broil for 20 minutes, turning occasionally. Poblanos should be blistered but not to blackened. Remove from oven and place in a metal bowl with a lid on top. Leave to cool for about 30 minutes. Once cool, pull on stem and remove along with seed cluster.
Cook white beans according to package instructions. Set aside 1 cup of beans.
In a medium pot add 1 Tbsp olive oil an a low heat. Add onions and sauté for 15 minutes. Add in chopped garlic and sauté for another 5 minutes. Remove from heat.
Place white beans (reserve 1 cup), poblanos, onions and garlic mixture into a blender and blend on high speed until smooth. If necessary add some stock to thin so mixture gets blended well.
Pour blended soup back into pot and turn heat to low. Add in the rest of the stock, reserved cup of white beans, grated cheddar, chives, and white balsamic or wine vinegar. Season to taste with salt and pepper. Let flavours blend on low heat for 30 minutes. Enjoy!