Potato and Chile Soup
4 medium potatoes scrubbed, unpeeled and cut into small
chunks.
3 C. water
1 T. olive oil
1 1/2 C. Chopped onions
2 cloves garlic, minced
1 1/2 C. Diced bell peppers ( I used red ones)
1 1/2 C. Diced Anheim Chiles (the pale green ones that
are about the size of jalepenos)
1 C. soymilk
1 t. ground cumin
1 t. dried basil
1/2 t. salt (or to taste)
pepper to taste
. Place potatoes and water in a soup pan and cook until
potatoes are tender.
Set the potatoes AND cooking water off to the side and allow
to cool.
. In the mean time heat olive oil in a skillet or saucepan.
Add onions and saute until they become transparent.
. Add both peppers, garlic and spices.
Saute for about 8-10 minutes, or until veggie are tender.
Remove from heat.
Puree potatoes WITH cooking water in a blender or
food processor until smooth.
Return to soup pan add veggies and milk.
Whisk until blended.
. Turn heat on stove top to low and heat soup slowly
on low heat until throughly warmed.
Serve stopped with chopped scallions, or chopped cilatnro.
(I used the scallions).
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White bean potato soup
Ready In: 45 minutes
Serves: 4
Ingredients:
1½ Tbsp extra virgin olive oil
2 cloves garlic, chopped
700g starchy potatoes (such as agria), peeled and cubed
12 large sage leaves
3 cups good chicken stock
½ tsp salt and black pepper
2 x 400g cans cannellini beans, rinsed and drained
3-4 rashers streaky bacon
Method:
Put oil and garlic in a large saucepan and cook gently until
garlic starts to colour. Add potatoes and sage, toss to coat
potatoes in garlicky oil, then add stock. Bring to gentle boil
and add salt and pepper. Partially cover with lid and cook
gently for about 20 minutes, or until potatoes are tender.
Add beans to soup. Process or mash one third of the soup.
Reheat and check the seasoning.
Grill or fry bacon until crisp, then chop coarsely.
Dish the soup into bowls and garnish with a little bacon.
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