Monday, July 22, 2019

Sweet Potato Soup

This post has been a little delayed, as I made the soup a few days ago but am just getting to writing it down now. While we were touring colleges on the west coast we ate lunch at True Food Kitchen. One of the dishes we really enjoyed was a sweet potato poblano soup so I decided to try to replicate it. It wasn't really the same but it was still good so here's the recipe:

2 Poblano peppers, roasted and peeled, then chopped
4 sweet potatoes, peeled, cubed, and boiled
1 onion, diced
5 cloves garlic, chopped
butter
2 cups chicken stock
1 cup water
salt and pepper
cilantro
heavy cream

Sauté the onions in the butter until soft and then add the garlic, peppers and potato cubes. Sauté for a few minutes then add the stock and water, salt and pepper, and cilantro. Bring to a boil and simmer briefly. Remove from heat and cool slightly, then purée with an immersion blender. Stir in enough cream to get the consistency you want. Serve with a dollop of sour cream and more cilantro. 

In terms of making this again, for that amount of sweet potatoes I might add 1-2 more poblano peppers. You could feel the heat in your throat but it was rather subtle. 

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