Potato and Roasted Chile Soup
Instructions:
- Here’s a great early-spring or late-autumn soup. Although not traditional, it would even work as a start to the Thanksgiving meal. Makes 6 servings
- 2 poblano chiles
- 2 tablespoons unsalted butter
- 1 large yellow onion, chopped
- 2 celery ribs, thinly sliced
- 2 pounds white boiling potatoes, peeled and cut into 1â„2-inch cubes
- 2 teaspoons stemmed thyme or 1 teaspoon dried thyme
- 11â„2 teaspoons ground cumin
- 1â„2 teaspoon salt
- 1â„2 teaspoon freshly ground black pepper
- 4 cups (1 quart) chicken broth
- 11â„2 cups sour cream (regular, low-fat, or fat-free)
- 1â„4 cup chopped cilantro leaves
- Using a pair of metal tongs, hold the chilies over an open gas flame until charred on all sides. Alternatively, set them on an aluminum foil–lined baking sheet or broiler pan 4 to 6 inches from a preheated broiler and broil, turning often, until charred on all sides. In either case, place the chilies in a medium bowl, cover with plastic wrap, and set aside for 10 minutes.
- Peel off the blackened skin, then stem and seed the chilies. Chop into 1â„2-inch pieces and set aside. Wash your hands thoroughly to remove the chili oils. Do not touch your eyes.
- Melt the butter in a large saucepan set over medium heat. Add the onion and celery; cook, stirring often, until translucent, about 4 minutes. Add the potatoes and cook until slightly softened at the edges, about 3 minutes.
- Stir in the chopped poblanos, thyme, cumin, salt, and pepper; cook until aromatic, about 20 seconds. Pour in the broth and bring to a simmer, scraping up any browned bits on the pan’s bottom. Cover, reduce the heat to low, and simmer slowly until the potatoes are quite soft, about 45 minutes.
- Ladle half the liquid and vegetables into a large food processor fi tted with the chopping blade or into a large blender; process or blend until smooth.
- Pour the puree back into the soup and bring to a simmer over medium heat, stirring constantly. Stir in the sour cream and cilantro, cover, and set aside off the heat for 5 minutes before serving.
- Variations:
- Fry 2 ounces pancetta, chopped, in the butter with the onion and celery until crisp.
- Stir 11â„2 cups fresh corn kernels or frozen corn, thawed, into the soup with the potatoes.
- Stir 2 ounces shredded Cheddar into the soup with the sour cream.