2 tbsp olive oil 3 Poblano peppers, roasted and peeled 2 carrots, chopped 1/2 onion, chopped 1 clove garlic, minced 2 tbsp flour 4 - 5 cups chicken stock (substitute water or vegetable broth for a vegetarian version)
1/2 cup half and half 1/4 cup fresh cilantro, chopped 1/2 teaspoon crushed red pepper salt and pepper to taste 3/4 cup Monterey Jack cheese, shredded 1 lb precooked shrimp (21 to 25), peeled and deveined (optional) 1 can whole kernel corn, drained
Prepare poblano peppers by washing, slicing in half lengthwise, removing seeds, and tops. Place skin-side up on greased cookie sheet and broil until skin is blackened and puffy. Remove from oven and wrap the peppers in aluminum foil for about 15 minutes until slightly cool. (The skins should come right off, but if they don't - it's OK. Just leave them on!)
In a large soup pot, saute' carrots and onions in olive oil about 5 minutes until tender, adding garlic at the end. Add poblano peppers and the flour. It will try to stick, so stir constantly and cook another 5 minutes or so.
Pour in the water and stir until mixed. Let this simmer on low heat for about 30 minutes.
I have one of those hand-held stick blenders and I use it for the next step, but you could use your blender and do this in batches.
REMOVE the pot from the stove and use stick-blender to blend the soup. (If you don't remove it from the heat, it will bubbly up and burn the heck out of you!)
If you are using a blender to do this, do it in batches. If you pour too much in the blender, it will gush out the top and also burn the heck out of you!
After you've blended, add the half and half, 1/2 of the cilantro, and seasonings. Return to simmer.
If you're going to add the shrimp and corn, now is the time. Heat through.
Spoon into serving bowls and top with a little shredded cheese and cilantro.