When the cream is blended into the soup before digging in, the soup goes from Papa-Bear to Baby-Bear in an instant and its color turns to light olive.
Any vegetables will do. My preference is leeks and potato. Those two things by themselves make a very good soup.
These were frozen Hatch chiles from Whole Foods that were a total mess when they thawed. I never did see any of those roadside vendors this year. Loaded with loose char and filled with seeds, damaged by freezing. They were awful to clean up. Finally I resorted to holding them under running water and they cleaned right up. They say, (cooks say this) don't ever do that because it rinses away roasted flavor, but I say the flavors were kept intact. Whatever sacrifice was worth it. These were actually hot. The cream vitiates the capsaicin heat comfortably and it provides the satisfying mouth-feel of fat that is absent from the soup. The soup with cream is much better than the soup without cream.
Blueberries because I have three cartons right there on the table.
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