Bayless' Mexican Potato Soup with Roasted Poblano
Bayless' Mexican Potato Soup with Roasted Poblano comes out great with a few tweaks, most notably the addition of beans...
About This Recipe
|Active time:||15 Minutes|
|Total time:||30 Minutes|
|Special equipment:||Blender or Immersion Blender, 3-qt. Soup Pot, Fine Mesh Sieve or Chinois, Soup Ladle|
A couple cooked pieces of thick-cut bacon
4 medium (about 1 pound total) Yukon Gold or red-skin boiling potatoes, cut into roughly 1-inch pieces
3 garlic cloves, peeled and halved
6 cups chicken or vegetable broth
1 large fresh poblano chile
8 ounces shiitake mushrooms, sliced 1/4-inch thick
1 cup sweet yellow corn kernels cut from two large ears
Half cooked or canned white navy or black beans
1 large sprig fresh epazote (or fresh oregano)
Mexican crema (1 heaped tbsp. per serving)
Fresh chopped cilantro, for garnish
1 to 2 teaspoons sea salt
Fresh ground black pepper
Cook the bacon until crispy and set aside on paper towels.
Add the potatoes and garlic to a soup pot, pour in half of the broth and set over high heat. When the liquid boils, reduce the heat to medium and simmer briskly until the potatoes are tender, about 15-20 minutes.
While the potatoes are cooking, lay the poblano over an open stove-top flame, turning regularly with tongs until blistered and blackened all over, about 5 minutes. Put the blackened chile in a bowl and place a kitchen towel on top. Let cool until handleable. Rub off the blackened skin off the chiles and pull out the stem and seed pod. Briefly rinse the chile flesh to remove bits of skin and seeds. Cut into 1⁄4-inch pieces.
When the potatoes are tender, use an immersion blender to puree the soup base (or blend in several batches, loosely covered with a kitchen towel, strain out the skins and return to the pan). Add the remaining half of the broth, the mushrooms, poblano, corn, beans (if using) and epazote (or oregano, if using). Simmer for 10 minutes over medium heat, or until the soup is the right consistency. Season to taste with salt and pepper.
Ladle the soup into a bowl and stir in a dollop of Mexican crema. Garnish with crispy crumbled bacon and some fresh chopped cilantro.