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This tex-mex creation is a lot healthier than it tastes--and is even more so if you substitute yoghurt for the whipping cream. It's gloriously thick and rich, with a nice balancing kick. Serve to 4 people as a spectacular and hearty first course. Thanks to Professor Vincent Tocci, American University, for introducing me to this.

• 1 Tablespoon olive oil
• 1 Tablespoon butter
• 3 medium poblano peppers, seeded and chopped
• 2 onions, chopped
• 1 carrot, chopped
• 4 cups chicken or vegetable stock
• 1 large potato, chopped
• 1/2 cup whipping cream (or yoghurt)
• 1 Tablespoon cilantro, chopped
• 8 large tortilla chips
• a cup of monterrey jack cheese, grated

Remove from heat and puree in a blender, solids first to get a smooth texture. Return to the pot. Add the cream and season with salt to taste.

When ready to serve, bring to simmer and stir in the cilantro. Ladle into oven-proof bowls, top with 2 tortilla chips, sprinkle with cheese, and run under the broiler. Top each bowl with a cilantro leaf and take to the table.