Instructions: For the poblano cream: Put the roasted chile, sour cream, cream and cilantro in a blender or food processor and puree until smooth. Add salt to taste and strain into a bowl. Allow flavors to blend while preparing the bisque.

Either swirl the cream atop finished soup with a spoon, or make a more elaborate design by putting the cream in a squeeze bottle. The cream, and the soup should be the same consistency so one doesnt sink into the other.

For the bisque: Tie the sprigs of rosemary and marjoram in a double thickness of cheesecloth. Wring lightly to release the oils.

In a large saucepan, heat the olive oil over high heat until smoking, about 1 minute. Add the peppers and cook, stirring constantly, until slightly softened, about 2 minutes. Add the leeks and garlic and cook 2 minutes longer.

Add the cheesecloth bag of herbs and the black pepper to the pepper mixture. Reduce the heat to very low, cover and cook about 1 hour, until the peppers are soft and have exuded considerable juices. Remove and discard the cheesecloth bag.

Place the vegetables into a food processor or blender and puree until smooth. Strain the puree into a medium saucepan and add the stock. Cook over medium heat until just hot. Stir in the sour cream and season to taste with salt. Ladle the soup into heated bowls and garnish with poblano cream.

This recipe yields 6 servings.

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