I was staring down a kazillion freshly-picked cubanelles and I just couldn't face another meal consisting of peppers 'fried' or stuffed in any way, shape or form. And so my search for something new led me to this soup. While cubanelles aren't the most traditional, they are *similar* to an Anaheim chile, so I gladly roasted, peeled and chopped my way through a bushel of peppers. I froze the majority, reserving about 1.5 cups for the soup (added 2 jalapeno for a little heat as cubanelles tend to be on the sweet side), then followed the recipe. Using the immersion blender gave the soup a creamier consistency, so I probably used less cream (or half-n-half in my case) than listed. Skipped the tortilla topping, but not the cheese! ... oh so good ... and oh so gone ...
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I was staring down a kazillion freshly-picked cubanelles and I just couldn't face another meal...