Ingredients
2 strips bacon, cut into
1 1/2-inch wide pieces
1 medium onion, chopped
4 poblano chiles, roasted,
1 seeded, peeled and diced
2 tsp salt
1 tsp fresh black pepper
3 garlic cloves, minced
1 qt chicken stock
6 medium yukon gold potatoes
1 .or 8-10 small red new
1 .potatoes, unpeeled, chopped
1 cup crema, creme fraiche or
1 .sour cream
1/2 cup grated anejo cheese
1 (optional)
Directions
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
Servings: 6 to 8 serv
Potato Poblano Soup Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Mexican; Soup; Vegetable
The History of Recipes
We can follow the history of meal recipes far back into the distant past, at least as far as the Egypt of the Pharoahs, and possibly even further than that. In practice though, mostly, these old cook books were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
In fact, the oldest recipe discovered, according to experts are a few stone tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. Later, there were two interesting books published in the 14th Century : a recipe book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these two books are unconnected to the spicy food that is served today, but instead accounts of the types of food prepared for the nobility of that time. For the centuries that followed, the upper classes competed with each other to serve the most extravagent banquests, and consequentially cooks and their collection of recipes became highly prized. However, it was during the 19th century the formal cooking and cookery books reached a high level of popularity. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collating, trying out, and recording recipes common in their social group. The arrival of television gave us cooking programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everybody to search through thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Potato Poblano Soup recipe.
