Poblano Pepper Cappuccino

Ingredients

Poblano peppers

3, roasted and peeled

Olive oil

2 tablespoons

Onion

1 medium, chopped

Garlic

3 cloves, minced

Cumin

1 teaspoon

Vegetable broth

4 cups

Heavy cream

1/2 cup

Milk

1 cup

Ground cinnamon

1/4 teaspoon, plus more for garnish

Ground nutmeg

1/4 teaspoon, plus more for garnish

Salt

to taste

Pepper

to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Place the poblano peppers on a baking sheet and roast for 20 minutes, or until the skin is charred and blistered.
3. Remove the peppers from the oven and let them cool. Once cooled, peel off the skin, remove the seeds, and chop the peppers.
4. Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic; cook until the onion is translucent and fragrant, about 5 minutes.
5. Add the chopped poblano peppers and cumin to the pot. Cook for another 2 minutes, stirring frequently.
6. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 15 minutes to allow the flavors to meld.
7. Using an immersion blender or regular blender, puree the soup until it reaches a smooth consistency.
8. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
9. In a separate small saucepan, heat the milk over medium heat until hot but not boiling. Use a milk frother or whisk to froth the milk until creamy and frothy.
10. Pour the soup into serving bowls and top each bowl with a dollop of frothed milk.
11. Sprinkle ground cinnamon and nutmeg on top for added flavor.
12. Serve hot and enjoy the delightful contrast of flavors.