| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
Dutch |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
|
Strips bacon, cut into, 1/2"wide pieces |
| 1 |
md |
Onion,, chopped |
| 4 |
|
Poblano chiles, roasted, seeded,, peeled and diced |
| 2 |
ts |
Salt |
| 1 |
ts |
Fresh black pepper |
| 3 |
|
Garlic cloves,, minced |
| 1 |
qt |
Chicken stock |
| 6 |
md |
Yukon Gold potatoes or 8-10 small red new potatoes, peeled and chopped |
| 1 |
c |
Crema, Creme Fraiche or sour cream |
| 1/2 |
c |
Grated Anejo cheese, (optional) |
INSTRUCTIONS
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
Posted to MC-Recipe Digest V1 #325
Recipe by: TOO HOT TAMALES SHOW #TH6142=7F
From: Meg Antczak <meginny@frontiernet.net>
Date: Sun, 1 Dec 1996 22:57:11 -0500
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“Worry is the darkroom in which negatives can develop.”