25 minutes
A comforting bowl of warmth and flavor with creamy potatoes, savory mushrooms, and smoky roasted poblanos.
Red-Skin Boiling Potatoes, cut into 1-inch pieces
0 lb
Garlic Clove, peeled and halved
each
cups
Poblano Chile, roasted, peeled, and cut into strips
each
Shiitake Mushrooms, sliced 1/4 inch thick
0 oz
Corn Kernels
cups
Fresh Epazote
sprigs
cups
Cilantro, roughly chopped
cups
1. Cook Potatoes and Garlic
Place the potatoes and garlic in a medium saucepan and pour in half of the broth. Allow them to simmer for about 15 minutes, until the potatoes are tender.
2. Roast Poblano Chile
Roast the poblano chile over an open flame or under the broiler until the skin is blackened. Cover with a kitchen towel to steam, then rub off the skin, remove the stem and seed pod, rinse, and cut into strips.
3. Puree Potatoes and Garlic
Once the potatoes are tender, puree them with the garlic until smooth using an immersion blender, food processor, or blender.
4. Combine Soup Ingredients
Pour the remaining broth into the saucepan with the pureed potatoes. Add the sliced mushrooms, roasted poblano strips, corn kernels, and the sprig of epazote or thyme. Simmer for about 10 minutes.
5. Enrich with Cream
Stir in plain yogurt, heavy cream, or sour cream to enrich the soup, giving it a velvety texture.
6. Season and Serve
Season the soup with salt to taste, ladle into bowls, and garnish with chopped cilantro before serving.
Comments (0)