DR. WEIL'S SWEET POTATO-POBLANO SOUP
We love the subtle kick in this nutrient-dense meal.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 19
Steps:
- Heat broiler and line a baking sheet with aluminum foil. Toss potato, onion, corn, carrot, fennel, garlic, poblano, and oil in a large bowl. Arrange vegetables in a single layer on prepared sheet and broil, tossing once halfway through, until browned, about 12 minutes.
- Transfer vegetables to a large pot and stir in spices, salt, wine, and 3 quarts water. Bring to a simmer over medium-high heat, then reduce heat and simmer 45 minutes.
- Remove soup from heat and whisk in coconut milk. Garnish with cilantro and scallions before serving.
Nutrition Facts : Calories 160 g, Fat 7 g, Fiber 4 g, Protein 3 g, SaturatedFat 4 g, Sodium 202 g
POTATO POBLANO SOUP
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 6-8 servings
Number Of Ingredients 10
Steps:
- In a heavy Dutch oven or stockpot, fry the bacon over moderate heat, stirring frequently, until it starts to brown. Toss in the onions, half of the diced Poblanos, the salt and pepper and cook until slightly golden, 5 to 7 minutes. Spoon out any excess fat. Stir in the garlic and cook briefly just to release the aroma, 1 to 2 minutes. Pour in the chicken stock, add the potatoes and bring to a boil. Reduce to a simmer and cook 20 minutes. Puree in a food processor or blender just until smooth, being careful not to over-process. Over-working will result in a gummy soup. Return to the pot, stir in the Crema, Creme Fraiche or sour cream and bring just to a boil. Stir in the remaining Poblanos for garnish. Sprinkle with grated Anejo, if desired, and serve hot.
POTATO POBLANO SOUP
I think this originally came from the Too Hot Tamales Show but I've made some minor changes. The original recipe calls for 2 strips thick-cut bacon. I seldom cook with bacon but when I do I save the drippings, so I usually have a container of that in the fridge. I've also increased the poblanos because I love 'em! I buy 6 or 8 at a time, roast them and freeze them whole. They peel easily when thawed.
Provided by Fran6
Categories < 60 Mins
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Saute onion in bacon grease until softened.
- Add poblano and garlic and saute several more minutes.
- Add chicken stock and potatoes and bring to a boil. Reduce heat and simmer about 20 minutes until potatoes are tender.
- Puree with stick blender (or CAREFULLY in regular blender or food processor), being careful not to overprocess (which results in gummy soup).
- Stir in sour cream. Add salt and pepper to taste.
- Serve sprinkled with queso fresco cheese.
Nutrition Facts : Calories 284.4, Fat 11, SaturatedFat 5.1, Cholesterol 19.6, Sodium 867.3, Carbohydrate 39.2, Fiber 5.1, Sugar 4.7, Protein 9.3
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