Poblano and Potato Soup: Let’s Get Cooking, Gainesville, Florida
Gainesville has some great restaurants. At The Jones, a hip but modest place in a strip mall, Barry, Mike, and I had one of the most delicious soups I’ve ever had: Poblano and Potato Soup.
The owners didn’t share their secret family recipe, but I did find it on the Internet. Now that it is getting cooler, you might want to give it a try. I think you will love it.
Above photo and some recipe instructions are also from – Jimrug1 in Peoria, Illinois:
Total Time: 1 hr 10 min
Prep: 25 min
Cook: 45 min
Yield: 6-8 servings
- 2 strips bacon, cut into 1/2-inch wide pieces [Morning Star has wonderful “sausage” and other animal-friendly substitutes that you can easily use]
- 1 medium onion, chopped
- 4 Poblano chiles, roasted, seeded, peeled and diced
- 2 teaspoons salt
- 1 teaspoon fresh black pepper
- 3 garlic cloves, minced
- 1 quart chicken stock [Use vegetable stock for your animal-friendly version]
- 6 medium Yukon Gold potatoes or 8-10 small red new potatoes, unpeeled, chopped
- ½ cup sherry (optional)
- 1 cup Crema, Creme Fraiche or sour cream
- 1/2 cup grated Anejo cheese (optional)
Image from – http://international.stockfood.com/image-picture-Small-peppers-%28Poblano-from-Mexico%29-00926480.html
On a grill, broiler, or gas stove, roast poblano chilies until the skins are blistered and black all around. Place in a paper bag or lidded container to steam for about 15 minutes. Peel, remove seeds, and roughly chop. If you want to make your soup less piquant, cut out all the white inside veins.
[Enjoy the wonderful aroma of the grilling chilies—reason enough to make this soup].
Your soup can have a quite mild to moderately hot spicy level depending on the chilies.
In a heavy Dutch oven or stockpot, fry the bacon [or meat substitute] 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. Deglaze with sherry and cook 1 – 2 minutes more. Pour in the chicken stock, [or vegetable broth] add the potatoes and bring to a boil. Reduce to a simmer and cook 20 minutes until the potatoes are fork tender. 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 poblano chilies for garnish. Sprinkle with grated Anejo, if desired, and serve hot.
Jim notes he has used a variety of garnishes: Crisp Bacon, Chopped Roasted Poblano Peppers, Fried Cheese slice, 2 Seared Shrimp per bowl, 1 Seared Portobello slice per bowl w/ a drizzle of Truffle oil, Parsley, Cilantro, or Shredded Anejo Cheese.
He reports that this soup makes a great base to morph into other types of soups such as cheese soup, seafood and other chowders, mushroom, broccoli etc. Yukon Gold potatoes are perfect for this soup. Idaho potatoes become “gluey” when blended a little too much and red or other waxy potatoes do not result in a creamy texture.
From – http://www.google.co.id/imgres?q=yukon+gold+potato+images&hl=id&sa=X&rlz=1C1SKPL_enID415ID416&biw=974&bih=466&tbm=isch&prmd=imvns&tbnid=OaEKje3A_s4hIM:&imgrefurl=http://www.photos-public-domain.com/2010/11/10/potatoes/&docid=DlS2dO8-NRdjCM&imgurl=http://www.photos-public-domain.com/wp-content/utloads/2010/11/potatoes.jpg&w=3888&h=2592&ei=B4iXTp3mKOHOiALf293CDQ&zoom=1
You don’t have to travel all the way to The Jones in Gainesville, Florida, to try this wonderful soup. Enjoy.
The Jones isn’t the only restaurant find in Gainesville. The Lightnin’ Salvage at Satchel’s Pizza has recycled, colorful junk for its decor — and great pizza. Barry agrees–and he is from New York where they are very serious about their pizzas.
This report comes from Gainesville, Florida. Aloha, Renée