Best Potato And Smoked Chile Soup Recipes

Sweet Potato and Roasted Plantain Soup with Fried Plantain and Smoked Chile Crema image

Provided by Bobby Flay

Time 1h10m

Yield 8 servings

Number Of Ingredients 10

2 ripe plantains
1/4 cup pure maple syrup
4 sweet potatoes, roasted, peeled and mashed
Pureed plantains
8 cups vegetable stock
1 cup coconut milk
Salt and pepper to taste
1 green plantain, peeled and julienned
2 cups canola oil
Salt

Steps:

Preheat oven to 400 degrees F. Place plantain on a baking sheet and roast until skins are black and plantains are soft, remove and let cool. Peel and cut into chunks. Heat maple syrup over medium heat, add the roasted plantain and saute until caramelized. Remove with slotted spoon and place food processor and process until smooth.
Place potatoes, plantains and vegetable stock in a medium saucepan and cook for 30 minutes. Add the coconut milk and cook for 5 minutes. Place in a food processor and process until smooth. Season with salt and pepper to taste.
Smoked Chile Crema: 1 cup creme fraiche 2 teaspoons chipotle pepper puree Salt Combine creme fraiche and chipotle puree in a small bowl and season with salt. Assemble: Cilantro leaves Ladle soup into 8 bowls. Drizzle with smoked chile crema and garnish with fried plantains and cilantro leaves.
Heat oil to 365 degrees F. in a medium skillet.
Add plantains in batches and cook until golden .
brown. Remove to a plate lined with paper towels and season with salt.

POTATO AND SMOKED CHILE SOUP image

Yield 4

Number Of Ingredients 9

1 tbsp butter -- (original recipe called for 2 tbsp)
1 med onion -- chopped
2 garlic cloves -- chopped
4 c chicken stock
3 med sweet potatoes -- peeled and chopped
1/2 c honey
1/2 c fat free half-and-half -- (original recipe called for heavy cream)
1 tbsp chipotle chile canned in adobo -- finely chopped or pureed
salt and pepper -- to taste

Steps:

In a large saucepan, cook onions and garlic in butter until translucent, about 4 minutes. Add stock and potatoes, and simmer until tender, about 45 minutes. Add honey, cream, and peppers, remove from heat and puree until smooth (I used my immersion blender). Garnish with a dollop of honey and cream. Source: "Magazine on Southwest Airlines, Feb 2003" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 311 Calories; 3g Fat (10.1% calories from fat); 3g Protein; 65g Carbohydrate; 4g Dietary Fiber; 8mg Cholesterol; 2234mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 2 1/2 Other Carbohydrates.