Poblano Pepper & Sweet Potato Soup

By Unknown - 12:23 PM

Remember the post I wrote about Takoba & how I fell in love with their special soup of the day?
It sure was love at first slurp.
A silken concoction of mild roasted peppers & cilantro.
The best soup I've ever had.
Let me tell you it was my primary goal to recreate that soup in my kitchen.
And this silky soup with a little kick is just what I needed today.

I tried to take the easy way out but the chef was not willing to share his recipe.
With a little research, I gave it a shot.
Not to toot my own horns but it tastes utterly delish.

This pureed soup is a rich & full of flavor concoction.
And stupendously easy to make.
Perfect for this cold, chilly weather.
You want to make this soup, trust me!

To make a couple large bowls you need:

3 large poblano peppers
3 med-large sweet potatoes
3 tbs butter
1 med onion, diced
5 garlic cloves, sliced
3 cups chicken stock
2-3 tbs salt
ground black pepper to taste
1/4 - 1/2 cup heavy whipping cream
1/4 - 1/2 cup sour cream

Broil peppers in the oven for 15 minutes. Flip halfway through to char each side evenly.

After roasting the peppers, toss them in a paper bag & close. Allow to sit for 10 minutes.
The steam makes the skill pull away from the roasted peppers.
Hence, making the peeling process so much easier.
After 10 minutes, peel skins off, slice the peppers open, remove stem and seeds & chop up the peppers.

While waiting for the peppers in the paper bag bring a pot of water to boil.
As the water is heating, peeled & cubed sweet potatoes. Place in the boiling water & cook until fork tender ~15 minutes. Remove from heat.

Melt butter in a large skillet over med heat & cook onions until golden.
Throw in garlic & chopped poblano peppers cook for another minute.

Add chicken broth, salt + pepper and cilantro.

Mix & bring to a simmer. Remove from heat.

Allow the soup to cool down before transfer to a blender & puree.
(If using the immersion blender, turn the heat to low & process the soup until well blended to desired consistency.)
Transfer the pureed soup back into the skillet on med-low heat.
Add heavy cream & sour cream. Season with salt if needed. Stir & bring it to a simmer.

Ladle the soup into a serving bowl.
Serve with a dollop of sour cream (optional).


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