green chile soup

[thehotpepper.com]

Take about 10-12 green poblano peppers. Roast them. Peel the charred skin off. In a food processor, combine the chiles, 5 cloves of garlic, 3 tablespoons salt, 1 cup of white corn (canned is ok), 1 habanero pepper, 1/4 cup cilantro. Puree. Now, in a soup pot, combine 6 cups of vegetable stock with the puree. Slowly simmer slightly uncovered for 1 hour. If it is too thick, add stock, if too thin, simmer longer. Serve with a spoonful of sour cream on top.