Sweet Potato And Poblano Pepper Soup Recipe 455

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POTATO POBLANO SOUP



Potato Poblano Soup image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 6-8 servings

Number Of Ingredients 10

1 cup Crema, Creme Fraiche or sour cream
1/2 cup grated Anejo cheese (optional)
2 strips bacon, cut into 1/2-inch wide pieces
1 medium onion, chopped
4 Poblano chiles, roasted, seeded, peeled and diced
2 teaspoons salt
1 teaspoon fresh black pepper
3 garlic cloves, minced
1 quart chicken stock
6 medium Yukon Gold potatoes or 8-10 small red new potatoes, unpeeled, chopped

Steps:

  • 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.

SWEET POTATO & RED PEPPER SOUP



Sweet Potato & Red Pepper Soup image

A great winter warmer. Makes a good starter, also good for a hearty packed lunch.

Provided by nwillcoc

Time 1h

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Peel and slice the sweet potatoes into discs about a half centimetre thick.
  • Put the sweet potoatoes, onions, red pepper and cumin into an oven proof bowl and pour over the olive oil.
  • Roast in the oven at 200C for about 45 minutes until all the ingredients are soft.
  • Put the cooked vegetables into a blender and add the hot vegetable stock. Blend to a liquid and serve. Add more vegetable stock if you require a thinner consistency.

SWEET POTATOES WITH POBLANO BUTTER TOPPING



Sweet Potatoes with Poblano Butter Topping image

Multiply this basic recipe for sweet potatoes topped with zesty poblano soy butter, and serve a crowd. You can bake, steam, or cook the sweet potatoes in a microwave. Use a food processor or blender to prepare the soy spread, or simply mix the topping ingredients in a bowl. Regular butter can also be used.

Provided by mandalovesspagetti

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h10m

Yield 8

Number Of Ingredients 6

1 sweet potato
1 fresh poblano pepper, seeded and finely chopped
1 cup light soy butter, softened
1 teaspoon lime juice
¼ cup chopped fresh cilantro
1 teaspoon freshly ground black pepper, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Pierce the sweet potato in several places with a fork.
  • Roast the sweet potato in preheated oven until easily pierced with a fork, 1 to 1 1/2 hours.
  • Meanwhile, place the poblano pepper, soy butter, lime juice, and pepper in the bowl of a food processor. Process until well blended, about 1 minute. If not using immediately, place poblano-soy butter in a covered container and refrigerate up to 1 month.
  • To serve, slice the sweet potato in half and spread with 1 tablespoon poblano butter.

Nutrition Facts : Calories 180.8 calories, Carbohydrate 14.1 g, Cholesterol 0.6 mg, Fat 11.1 g, Fiber 3 g, Protein 6.3 g, SaturatedFat 1.7 g, Sodium 127.6 mg, Sugar 3.2 g

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