I don't live in your state. However, I agree that it is vital to offer such apprenticeships. Not everyone is cut out to go the traditional college route. They need another avenue to learn employable skills. I say this as someone who went back to college in her 40s and went all the way to a PhD.

You're welcome! They are basically all creme based soups that you can beef up with other solid ingredients to make them more hearty.

Last one. How many Poblanos depends on their size. I have used as many as six. After roasting, put in a plastic bag while hot to loosen the waxy coating, leaving the green skin and meat. Same Swiss chef gave me this one. Again, shallots i/o onion and use solid goodies by your taste.

BTW, I can't emphasize enough the importance of the tomatoes in the tomato soup. I go to World Market specifically to buy San Marzano tomato products. They are one of the most prized tomatoes in Italy. Once you use them, you will never buy Hunts again. Difference is amazing.

Took some finding, but this is a great fall soup. I usually make the soup the first time, then the next time consider more solid goodies I would like to add. This was given to me by a Swiss chef that used to run our corporate restaurant at an oil company. Shallots, i/o onions.

Well, its not crockpot, but It never fails to be a crowd pleaser to everyone I've served this to and its super easy. I like to substitute shallots for the onion.

Miss you at NZ, Jack!