Sweet Potato and Poblano Chili Soup

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By Joan MacIsaac

Bright orange and brimming with vitamins A and C, the sweet potato is distinctively flavorful and makes for the perfect soup base. Poblano chili peppers are easy to grow and very prolific. The mild heat and the smoky-sweet flavor from roasting the peppers lend a nice twist to this soup, especially since they are chopped and added at the end, creating pockets of mild heat in the sweet soup puree.

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Makes 8-10 servings.

3 poblano chili peppers

3 Tablespoons canola oil or mild olive oil

2 medium onions, diced

5 cloves garlic, sliced thin

½ teaspoon ground cumin, toasted

4 pounds sweet potatoes, peeled and cut into 1–2 inch pieces

2½ quarts water

Bouquet garnis: ½ bunch of thyme, 1 bay leaf and 10 peppercorns wrapped in cheesecloth

¼ teaspoon grated nutmeg

Salt and pepper to taste

¹/3 cup cilantro, chopped

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Sour cream or yogurt for dolloping

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1. Pre-heat the broiler to high and line the broiler pan with aluminum foil.

2. Char the peppers on one side, letting the skin become blackened and blistered. Use a long tong and rotate the poblanos peppers to the reverse side.

3. When all sides are charred, place the peppers in a bowl and cover with a lid or aluminum foil. Let the peppers steam for 10 minutes. Remove the lid and let cool.

4. Peel the skin off the pepper. (Note: if the charred skin is collecting on your fingers, rinse your fingers under running water. Do not rinse the peppers under water that would cause it to loose its flavor.)

5. Use a small paring knife to remove the stem and scrape the seeds out of the center.

6. The strips of roasted peppers can be stored in the refrigerator for up to 5 days, covered with a layer of plastic or frozen in small containers for up to 6 months.

**Alternatively, the pepper can be charred on a grill or directly on the grate of a gas stove.

7. Chop and dice the poblano pepper strips and set aside for finishing the soup.

8. Heat the oil in a soup pot on medium heat.

9. Add the onions and cook until the onions begin to soften, about 3-4 minutes.

10. Add the garlic and continue cooking for 3-4 minutes until the garlic and onions are soft and translucent.

11. Add the sweet potatoes, bouquet garnis and enough water to cover the potatoes by 2 inches.

12. Bring the soup to a boil, stir and reduce the heat to a medium flame. Use a wide mouthed ladle to skim any foam /oil/ impurities that settle on top of the soup. Simmer the soup on a medium flame until the potatoes are soft and can be squished against the side of the pot with a fork; about 20 minutes. If the liquid level is getting low, add more water.

13. Remove the bouquet garnis and puree the soup with an immersion blender, food processor or blender until smooth. Return the soup to the heat on a low simmer. Add the grated nutmeg.

14. Before adding the poblanos peppers to the soup, taste a small piece. Usually the peppers are mildly hot, however you may come across a defiant rebel. Start by adding a ½ cup of the diced poblano chilies, salt and pepper to taste. Add more chilies to your liking.

13. Finish the soup with cilantro and serve with a dollop of sour cream or yogurt for a nice balance to the heat.

FallEdible BostonMay 5, 2009Comment