Monday, September 20, 2010

Potato/ Cilantro SOup:

This recipe is from Apple a day's blog.

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

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.