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
SWEET POTATO AND POBLANO PEPPER SOUP RECIPE - (4.5/5)
Provided by Alqualonde
Number Of Ingredients 11
Steps:
- 1. Melt the coconut oil in a heavy-bottomed stock pot (like this one) over medium heat. Stir in the shallot, and fry gently until it softens and releases its fragrance. Stir in the poblano pepper, and fry until softened - about 4 minutes. 2. Add the sweet potatoes to the pot along with cumin, smoked paprika and sea salt. Cover the pot and sweat the potatoes until they soften - about 10 minutes. Pour in the chicken stock, and simmer, covered, for 30 minutes or until the potatoes fall apart when pierced with a fork. Turn off the heat, and puree the soup with an immersion blender (you can get one here), until the soup is smooth and uniform. 3. Ladle into soup bowls, and serve topped with sour cream, red onion and cilantro as you like it. Read more: http://nourishedkitchen.com/sweet-potato-poblano-pepper-soup/#ixzz2gQCizHZJ
POTATO AND POBLANO GRATIN
Provided by Marcela Valladolid
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Spray a glass 9 1/2-inch, deep dish pie dish with nonstick cooking spray. Set aside.
- In a medium bowl, combine the poblano strips and corn.
- In a small bowl, mix together the half-and-half and crema.
- Arrange 1/2 of the potato rounds, overlapping slightly, in the prepared pie dish. Sprinkle 1/2 of the poblano-corn mixture on top, season with the salt and pepper, and top with 1/3 of the cheese. Repeat the layers, ending with the cheese. Pour the cream mixture over the potatoes. Place the pie dish on a baking sheet. Cover the dish tightly with foil. Bake for 30 minutes. Remove the foil and continue baking until the potatoes are tender and the cheese is golden brown, about 30 minutes longer.
- Let stand 10 minutes before serving.
- Cook's Note: For easy peeling, enclose the charred poblanos tightly in a plastic bag.
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.
SWEET POTATO AND POBLANO TACOS RECIPE BY TASTY
Here's what you need: sweet potato, poblano pepper, olive oil, McCormick® Original Taco Seasoning, black beans, corn tortillas, cotija cheese, shredded lettuce, medium red onion, water, white vinegar, sugar, medium avocado, plain yogurt, kosher salt, lime juice
Provided by Tracy Raetz
Categories Lunch
Yield 8 tacos
Number Of Ingredients 16
Steps:
- Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the sweet potatoes and poblanos. Drizzle over olive oil and add the McCormick® Original Taco Seasoning packet. Mix together.
- Spread the vegetables in a single layer on the prepared baking sheet and roast for 25 minutes, stirring halfway, until soft and browned.
- Meanwhile, make the pickled onions: Add the onion to a medium heatproof bowl.
- Add the water, vinegar, and sugar to a medium saucepan and bring to a simmer, stirring until the sugar is dissolved.
- Pour the pickling liquid over the onion to submerge. Let cool.
- Make the avocado crema: Add the avocado, yogurt, salt, and lime juice to a blender or food processor, and blend on high speed until smooth.
- When the vegetables have finished roasting, remove from the oven and immediately transfer to a large bowl, then toss with the black beans.
- To assemble the tacos, spread 1-2 tablespoons of avocado crema in the center of a warm tortilla and top with about ⅓ cup of the roasted sweet potato mixture, 1 tablespoon pickled onions, ½ tablespoon crumbled Cotija cheese, and a small bunch of microgreens. Repeat with the remaining ingredients.
- Enjoy!
Nutrition Facts : Calories 268 calories, Carbohydrate 33 grams, Fat 12 grams, Fiber 6 grams, Protein 5 grams, Sugar 7 grams
CREAMY CORN AND POBLANO SOUP
This is another creamy corn dish that has no cream in it - in fact, it has no dairy at all. I simmer the corn cobs to make the stock. When the corn is sweet, so is the soup, and I love the contrast of the sweet, creamy potage against the spicy roasted peppers.
Provided by Martha Rose Shulman
Categories soups and stews, appetizer, side dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Take the corn off the cobs. You should have about 5 cups kernels. Set aside 1 cup of the kernels.
- Place the corn cobs in a large soup pot and add the water. Make sure they are covered or at least floating in the water; you can break them in half if they are very large. Bring to a boil, reduce the heat, partly cover and simmer 30 minutes. Season to taste with salt. Remove and discard the cobs. Line a strainer with cheesecloth and set it over a bowl. Strain the broth and measure out 5 cups. Freeze any leftover broth.
- Heat the oil over medium heat in a heavy soup pot and add the onion. Cook, stirring, until it is tender, about 5 minutes. Add the garlic and stir until fragrant, about 30 seconds, and then add the 4 cups of corn kernels and salt to taste. Cook, stirring often, for 4 to 5 minutes, until the corn is just tender. Add the corn broth and bring to a simmer. Cover and simmer for 30 minutes.
- Meanwhile roast the chilies, either directly over a gas flame or under a broiler, turning often until they are uniformly charred. Transfer to a plastic bag and seal, or transfer to a bowl and cover tightly. Allow the peppers to cool, then remove the charred skin, rinse and past dry. Remove the seeds and veins (I recommend that you wear plastic gloves for this) and cut in thin strips or dice.
- Steam the kernels set aside for the garnish for 5 minutes, until tender. Set aside.
- Working in batches, purée the soup in a blender, taking care to remove the insert from the top and cover tightly with a kitchen towel to avoid splashes. Return to the heat, taste and adjust salt, and heat through.
- Ladle the soup into bowls. Combine the steamed corn kernels and diced chilies and place a spoonful in the middle of each bowl of soup. Garnish with a sprinkling of cilantro or chives if desired, and serve.
Nutrition Facts : @context http, Calories 109, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 3 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 956 milligrams, Sugar 4 grams
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