Potato poblano soup
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Potato poblano soup
  Potato    Poblano    Soups    Mexican  
Last updated 6/12/2012 1:18:54 AM. Recipe ID 49972. Report a problem with this recipe.
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      Title: Potato poblano soup
 Categories: Soups, Mexican
      Yield: 6 To 8 serv
 
      2    Strips bacon, cut into
           1/2-inch wide pieces
      1 md Onion, chopped
      4    Poblano chiles, roasted,
           Seeded, peeled and diced
      2 t  Salt
      1 t  Fresh black pepper
      3    Garlic cloves, minced
      1 qt Chicken stock
      6 md Yukon Gold potatoes
           .or 8-10 small red new
           .potatoes, unpeeled, chopped
      1 c  Crema, Creme Fraiche or
           .sour cream
    1/2 c  Grated Anejo cheese
           (optional)
 
  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. Yield: 6-8 servings
 




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Recipe ID 49972 (Apr 03, 2005)

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