The texture of this soup is just like a traditional potato soup. The flavor, however, is so different. The potato and cilantro hit you right away, then the poblano sneaks in with a little kick. It's a small kick, but it's just the right amount. If you're looking for a new way to bring comfort to someone you love, give this soup a try. It worked for me.
Velvety Potato and Cilantro Soup
from Phoenix Home & Garden, November 2005
printer-friendly recipe
Ingredients:
2 TBSP olive oil
1 medium white onion, diced (about 1 1/2 c.)
2 poblano chiles, seeded, ribs removed, and chopped (about 1 1/2 c.)
3 garlic cloves, sliced
3 tsp. kosher salt (I used 2 tsp.)
1/2 tsp. fresh black pepper, plus more to taste
6 c. chicken or vegetable stock (I used low sodium)
3 medium russet potatoes, peeled chopped (about 4 c.)
2 small bunches cilantro, stems and leaves, washed and dried
1 c. heavy cream or Mexican crema
Directions:
1. Place a heavy-bottomed four-quart soup pot on medium heat. Add oil, onions, chiles, and garlic. Sweat for ten minutes or until the onions are soft and translucent.
2. Season with salt and pepper and cook one minute more.
3. Turn heat to high. Add stock and potatoes and bring to a boil. Reduce heat to a low boil and cook 20 minutes or until potatoes are very tender. If using a stand-up blender for the next step, cool soup in an ice bath for 15 minutes.
4. Working in small batches, place soup and some of the cilantro in a blender to puree until smooth. Do not overblend or the soup will become gluey. If using an immersion blender, skip the ice bath, add cilantro to the pot, and blend.
5. Pour blended soup through a strainer into a large bowl. Return to pot and reheat over medium heat.
6. Stir in 3/4 c. cream and mix well and bring soup to a soft boil. Check seasoning.
7. Serve family style or in individual warmed bowls. Drizzle with remaining cream and garnish with a few cilantro leaves, chopped tomatoes, or any other desired garnish.
two years ago: whole-wheat pasta with walnuts and feta
Velvety Potato and Cilantro Soup
from Phoenix Home & Garden, November 2005
printer-friendly recipe
Ingredients:
2 TBSP olive oil
1 medium white onion, diced (about 1 1/2 c.)
2 poblano chiles, seeded, ribs removed, and chopped (about 1 1/2 c.)
3 garlic cloves, sliced
3 tsp. kosher salt (I used 2 tsp.)
1/2 tsp. fresh black pepper, plus more to taste
6 c. chicken or vegetable stock (I used low sodium)
3 medium russet potatoes, peeled chopped (about 4 c.)
2 small bunches cilantro, stems and leaves, washed and dried
1 c. heavy cream or Mexican crema
Directions:
1. Place a heavy-bottomed four-quart soup pot on medium heat. Add oil, onions, chiles, and garlic. Sweat for ten minutes or until the onions are soft and translucent.
2. Season with salt and pepper and cook one minute more.
3. Turn heat to high. Add stock and potatoes and bring to a boil. Reduce heat to a low boil and cook 20 minutes or until potatoes are very tender. If using a stand-up blender for the next step, cool soup in an ice bath for 15 minutes.
4. Working in small batches, place soup and some of the cilantro in a blender to puree until smooth. Do not overblend or the soup will become gluey. If using an immersion blender, skip the ice bath, add cilantro to the pot, and blend.
5. Pour blended soup through a strainer into a large bowl. Return to pot and reheat over medium heat.
6. Stir in 3/4 c. cream and mix well and bring soup to a soft boil. Check seasoning.
7. Serve family style or in individual warmed bowls. Drizzle with remaining cream and garnish with a few cilantro leaves, chopped tomatoes, or any other desired garnish.
two years ago: whole-wheat pasta with walnuts and feta