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Roasted Poblano, Corn, and Potato Soup
Spicy, smoky, and creamy, this soup is boldly flavored yet comfortingly smooth and rich. Potatoes give the soup body without the excess fat that cream would give..
Serves 6
Grapeseed oil or canola oil spray
1 large onion, diced (1-1/2 cups)
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
¾ teaspoon kosher salt, or to taste
1 pound russet or Yukon Gold potatoes, peeled and sliced
4 to 5 cups Chicken or Vegetable Stock
1-1/2 cups corn kernels (from about 2 ears of corn)
2 poblano chiles, roasted, peeled, seeded, and diced or 1 can (4 ounces) green chiles, drained and diced
1/2 cup light sour cream
1/2 cup chopped fresh cilantro leaves
Spray a large saucepan with grapeseed oil and heat over medium-low heat. Add the onion and cook, stirring, until translucent but not at all brown, 4 to 5 minutes. Stir in the chili powder, cumin, oregano, and salt, and cook, stirring for 20 seconds. Add the potatoes and stock and bring to a boil. Reduce the heat to low and simmer, partially covered, until the potatoes are tender, about 20 minutes.
Spray a medium skillet with oil and heat over medium-high heat until hot but no smoking. Add the corn and cook, stirring occasionally, until lightly browned, about 3 minutes.
Transfer the potato mixture to a blender and process until smooth, about 20 seconds, working in batches if necessary. Return the soup to the saucepan. Stir in the chiles and corn. Bring back to a simmer and remove the pan from the heat. Whisk in the sour cream and chopped cilantro. Serve hot.
This recipe may be reproduced with the following credit:
Recipe from GOLDEN DOOR COOKS AT HOME: Favorite recipes from the Celebrated Spa by Dean Rucker with Marah Stets, photography by Quentin Bacon
(Clarkson Potter, April 2009, $40/hardcover)
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