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Tuesday, January 7, 2003
Serves 6
INGREDIENTS
2 tsp. vegetable oil
1 white onion cut in quarter inch dice
1 8 oz. package mushrooms, sliced
1 Serrano pepper, minced
1 clove garlic, minced
2 Poblano peppers, charred (under a broiler or over a gas flame)
peeled, seeded, and chopped into quarter inch dice.
3 medium MountainKing Russets, peeled and cut into half inch dice
5 cups chicken broth (or 3 14.5 oz cans)
1 cup whipping cream
Salt and black pepper to taste
PROCEDURE
- In large saucepan, heat oil over medium-high heat. Add onion and sauté for 2-3 minutes.
- Add mushrooms and sauté another 2-3 minutes.
- Add garlic, Serrano, and Poblano peppers and sauté for another minute.
- Now add Papas Blancas and chicken broth. Reduce heat, cover and simmer 15 minutes or until potatoes are tender.
- Add whipping cream. With a slotted spoon, scoop out about 1.5 cups of the soup vegetables and puree in a blender. Return this puree to the soup and stir well.
- Reheat soup to a simmer, add salt and pepper to taste, and serve.
