Potato soup with poblano chilies

Ingredients for 2 servings:

• 6 chili peppers (poblano chilies)
• 2 tbsp butter
• 500 ml broth
• 1 medium-sized onion(s), cut into small cubes
• 2 garlic cloves, finely chopped
• 500 g potatoes, mainly waxy
• ½ tsp cumin powder
• 1 tsp oregano, shredded
• 100 ml milk
• 2 tbsp crème fraîche
• Salt and pepper, freshly ground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

The poblano chilies have a good flavor and are only hot enough to reach level 2. Halve the poblano chilies lengthwise, remove the seeds, and grill in the oven at 250°C using the grill function for about 15 minutes. Then place a wet towel over the chilies and wait 15 minutes. Peel the skin off the chilies and cut the poblanos into smaller cubes. Meanwhile, peel and dice the potatoes. Sauté the onions in the butter until golden brown, add the garlic and sauté. Deglaze with the broth and bring to a boil. Add the diced potatoes, cumin, oregano, and half of the poblano cubes. Simmer for about 15-20 minutes. Then puree everything with an immersion blender. Stir in the milk and the remaining poblano cubes. Bring to a boil once. Ladle onto plates and top each with a dollop of crème fraîche.