Cream of Broccoli and Poblano Pepper Soup

Ingredients:

• 2 cups broccoli florets
• 1 cup peeled and chopped potatoes
• 2 tbsp rendered bacon fat or olive oil
• 1 cup chopped green onions, white and light green parts only
• A pinch of cayenne pepper
• 3-4 sprigs of fresh thyme
• 1 medium clove garlic, minced
• 3.5 cups lightly salted vegetable broth
• 1 cup chopped and seeded poblano pepper
• Combine coriander leaves and sour cream for serving.

Preparation:

1. In a medium saucepan, heat the lard or olive oil over medium heat. Add the onion and cook, stirring, until softened, 3-5 minutes. Add the potatoes, cayenne pepper, thyme, garlic, 1/2 teaspoon salt, and black pepper to taste and cook, stirring, until the potatoes are coated in the fat, 2-3 minutes. Pour in the broth and bring to a boil.
2. 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 gentle simmer. Remove from heat, discard the thyme stems, and let cool for at least 5 minutes. Puree the soup with an immersion blender until smooth, or blend in 2-3 batches in a regular blender (do not fill the blender more than halfway).
   
   

   Note

   
   When blending hot liquid, let it cool for about 5 minutes first, then pour it into the blender, filling the bowl only halfway. Cover with a lid, leaving one corner slightly open. Cover the lid with a kitchen towel to prevent splashes, and blend until smooth.
3. Reheat the soup if necessary and adjust the consistency with water; add salt and pepper to taste.
   
   Serve the soup hot with a dollop of sour cream, cilantro and cayenne pepper.