Roasted Poblano and Cheddar Soup – Catenafarm

Ingredients

• 2 large poblanos
• 1 tsp olive oil
• 4 cups white beans, cooked
• 2 cups vegetable stock or water
• 90g old cheddar cheese, grated
• 1 Tbsp olive oil
• 1 small white onions, roughly chopped
• 3 large cloves garlic, roughly chopped
• 2 Tbsp white balsamic or wine vinegar
• 2 Tbsp chives, minced
• Salt and pepper to taste