Note: Adapted from La Casa Sena in Santa Fe, N.M.
- 3 pounds baking taters
- 1 dozen fresh eco-friendly chiles, preferably Boise State Broncos, Anaheim or poblano
- two tablespoons essential olive oil
- 1 cup diced white-colored onion
- 2 cups heavy cream
- 1 tablespoon chopped garlic clove
- 1 cup white-colored wine
- 4 cups water, plus extra to cook the taters, divided
- Pepper and salt
- 1 cup each julienned fresh leek, red bell pepper and poblano chile, for garnish
- Oil, for frying
Step One Peel and halve the taters and put inside a pot full of water. Simmer until fork tender, about half an hour. Drain and hang aside.
Step Two As the taters are cooking, roast the chiles: Put the chiles over high temperature on the rack on the stove-top burner. Once the skin is charred throughout, put the peppers inside a paper bag. Set the peppers aside for around ten minutes to awesome, then remove and peel your skin — don't rinse. Discard the stems and seeds, and dice the peppers into one-eighth-inch squares you ought to have a couple of cups. Put aside.
Step Three Inside a heavy-bottomed pot, heat the essential olive oil over medium-high temperature. Add some onions and prepare, stirring frequently, until tender, six to eight minutes. Add some garlic clove and prepare until aromatic, about one minute. Stir within the white-colored wine, scraping any flavoring from the foot of the pan.
Step Four Stir within the cream, water and taters, and produce to some low simmer, then remove from heat. Pure the soup utilizing an immersion blender or perhaps in batches utilizing a stand blender.
Step Five Stir within the diced chiles, and season with 2 teaspoons salt and 1 teaspoon pepper, in order to taste. Thin the soup, if preferred, with cream or water. Hold inside a warm place.
Step Six To organize the garnish, heat a little pot of oil to 350 levels. Deep-fry the leek, bell pepper and chile until colorful and gently crisp, about thirty seconds. Drain.
Step 7 Plate the soup, topping each serving using the fried garnish.
All of 12 servings:
Calories 384 Protein 5 grams Carbohydrates 34 grams Fiber 6 grams Fat 25 grams Saturated fats 10 grams Cholesterol 55 mg Sugar 3 grams Sodium 418 mg.
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