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
Academics have proved the existence of recipes way back into antiquity, in truth as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. In practice though, these, ancient cookbooks were just very simple pictorial recipes for preparing food.
Fascinatingly, the most ancient recipe found, according to experts is a collection of tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful. As our culinary historical trip moves to more modern times there were a couple of interesting cookery books published in the 14th Century ; a recipe book entitled `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these are not about the indian food that is familiar to us all today, but rather accounts of the types of meals on the menues of the rich and wealthy people of that time. In the 15th century, people returning from the crusades brought us many new foods and spices from the Middle-East, including basil and coriander. The introduction of these new tastes prompted an increase in publications on food, most of which still exist in private cookery archives. Over the next few centuries, the rich and powerful families of Europe tried to serve the most extravagent banquests, and as a result the best cooks and their recipe collections became highly prized. However, it wasn`t until the nineteenth century that fine cookery and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collating, testing, and recording recipes that were common in the better off homes of the day. The introduction of television brings us celebrity chefs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes like those on this recipe site. |
We hope you enjoy this Potato Poblano Soup recipe.
