Moosewood: Roasted Chile & Potato Soup

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* Exported from MasterCook *

 

Roasted Chile & Potato Soup

 

Recipe By : Moosewood Restaurant Daily Special, page 131

Serving Size : 4 Preparation Time :0:00

Categories : Potatoes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 red or green or yellow bell pepper

1 fresh green chile

2 cups chopped onions

2 tablespoons canola or other vegetable oil

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon salt

3 cups diced potatoes

3 cups water

2 tablespoons fresh lemon juice

2 tablespoons chopped fresh cilantro

1/2 cup Neufchatel or cream cheese -- at room temperature

 

Serves 4. Yields 5 To 6 Cups. Preparation Time: 50 Minutes. Simmering

Time: 15 Minutes

 

The term " sparky " is part of our collective vocabulary at Moosewood, used

to indicate to our waiters that a particular dish may be a bit too spicy

for some of our customers. In this soup, roasted bell peppers and chiles

provide a smoky accent and enough hotness to warrant the designation

" sparky. " Chiles vary greatly in intensity. If the " hot " disappoints you,

add a little Tabasco sauce or cayenne.

 

A thick, creamy white soup like this goes best with a brightly colored salad.

 

Preheat the broiler.

 

Cut the bell pepper and the chile in half lengthwise and remove the inner

membranes and seeds. Place the halves skin side up on an unoiled baking

sheet and flatten them with the palm of your hand. Broil about 3 inches

from the heat for 10 to 12 minutes, or until charred. Place the roasted

halves in a covered bowl or closed paper bag to cool for 15 minutes; this

will make it easier to peel away the skins.

 

In a soup pot, sauté the onions in the oil on medium heat, stirring

occasionally, for about in minutes. Meanwhile, peel and discard the

roasted bell pepper and chile skins. Scrape and rinse away any blackened

residue and dice the flesh.

 

When the onions are translucent, add the diced roasted peppers and chiles,

the cumin, coriander, and salt and continue to cook for 2 or 3 minutes,

stirring often. Stir in the potatoes and water, cover, and bring to a

boil; then lower the heat and simmer for about 15 minutes, until the

potatoes are tender.

 

Remove from the heat and stir in the lemon juice and cilantro. In a

blender or food processor, combine half of the soup mixture with the

Neufchatel or cream cheese and puree until smooth. Stir the puree back

into the soup.

 

Note To save time, prepare the onions, potatoes, lemon juice, and cilantro

while the bell pepper and chile are roasting.

 

Per 11-Ounce Serving: 251 Calories, 47 G Protein, 17.5 G Fat, 21.1 G

Carbohydrates, 8.1 G Saturated Fatty Acids, 31 MG Cholesterol, 688 MG

Sodium. 2.5 G Total Dietary Fiber

 

 

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