My F&W
quick save (...)

Three Chile-Potato Soup

  • SERVINGS: 6-8
  • MAKE-AHEAD
  • VEGETARIAN

This tangy southwestern-style soup from Kevin Rathbun of Nava, in Atlanta, features three kinds of fresh chiles and a splash of beer.

  1. 4 large plum tomatoes, halved lengthwise
  2. 1/4 cup plus 1 tablespoon olive oil
  3. 8 cups Vegetable Stock
  4. 6 medium poblano chiles
  5. 6 medium fresh Anaheim chiles
  6. 3 medium onions, cut into 1/2-inch dice
  7. 2 jalapeño chiles, seeded and minced
  8. 1 tablespoon minced garlic
  9. 1 cup amber beer, such as Dos Equis
  10. 2 large Idaho potatoes, peeled and cut into 1/2-inch dice
  11. 1 tablespoon fresh lime juice
  12. 2 tablespoons achiote paste, optional (see Note)
  13. 1 tablespoon sugar
  14. Salt and freshly ground pepper
  15. 1 cup finely chopped fresh cilantro plus 1/4 cup whole leaves for garnish
  16. 1/2 cup crumbled tangy white cheese, such as queso fresco, ricotta salata or a dry goat cheese
  1. Preheat the broiler. Arrange the tomato halves, cut sides down, on a baking sheet and drizzle with the 1 tablespoon olive oil. Broil for about 3 minutes, or until the skins are charred. Transfer the broiled tomatoes to a large nonreactive saucepan, add the Vegetable stock and bring to a boil over high heat. Reduce the heat to low and simmer for 20 minutes. Strain the stock.
  2. Meanwhile, roast the poblano and Anaheim chiles directly over a gas flame or under the broiler until charred all over. Transfer the chiles to a paper bag and let steam for 5 minutes. Peel the chiles and discard the stems, ribs and seeds. Cut the chiles and discard the stems, ribs and seeds. Cut the chiles into 2-by-1/4-inch strips.
  3. Heat the remaining 1/4 cup olive oil in the large nonreactive saucepan. Add the onions, jalapeños and garlic and cook over moderately high heat, stirring occasionally, until the onions are softened, about 5 minutes. Add the beer and boi for 3 minutes. Add the strained stock, roasted chiles, potatoes, lime juice, achiote paste and sugar. Lower the heat to moderate and simmer until the potatoes are tender, about 20 minutes. Season with salt and pepper. Stir in the chopped cilantro. Ladle the soup into shallow bowls and garnish with the cheese and cilantro leaves.
Make Ahead The soup can be refrigerated for 1 day. Rewarm before serving. Notes Achiote paste, made from annatto seeds, adds an ocher color to the soup; it's available at Latin American markets.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.