• 1 lb poblano chilies, roasted, peeled, and chopped
  • 1 c onions, chopped
  • 3 c vegetable stock
  • 1/8 c cilantro, chopped
  • 1/4 c heavy whipping cream
  • 1 garlic clove, minced
  • 1 tablespoon butter


Set the FireDisc to medium high and melt the butter, add the onions and garlic and sauté for 6 minutes until the onions are translucent. Add the peppers and cook for 3 minutes. Add the stock and bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes. Puree the mixture with the cilantro and cream in a blender (best done in batches). Return soup to the FireDisc, heat, serve, and enjoy!