DR. WEIL'S SWEET POTATO-POBLANO SOUP
We love the subtle kick in this nutrient-dense meal.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 19
Steps:
- Heat broiler and line a baking sheet with aluminum foil. Toss potato, onion, corn, carrot, fennel, garlic, poblano, and oil in a large bowl. Arrange vegetables in a single layer on prepared sheet and broil, tossing once halfway through, until browned, about 12 minutes.
- Transfer vegetables to a large pot and stir in spices, salt, wine, and 3 quarts water. Bring to a simmer over medium-high heat, then reduce heat and simmer 45 minutes.
- Remove soup from heat and whisk in coconut milk. Garnish with cilantro and scallions before serving.
Nutrition Facts : Calories 160 g, Fat 7 g, Fiber 4 g, Protein 3 g, SaturatedFat 4 g, Sodium 202 g
CREAMY POBLANO POTATO SOUP
This potato soup uses not one, but TWO types of potatoes. The mashed thickens and gives creaminess while the scalloped adds texture. The poblanos? Well, they just add a little bit of kick to take this soup to the next level of deliciousness.
Provided by Idahoan
Categories Trusted Brands: Recipes and Tips Idahoan®
Yield 6
Number Of Ingredients 12
Steps:
- Broil poblanos to blacken skin. Cool, remove skin and seeds, cut into 1/2 dice and set aside.
- Melt butter over medium heat in a large stock pot. Add onion and saute until starting to soften, about 5 minutes.
- Add broth and bring to a boil.
- Crush scalloped potatoes into small pieces and add along with the cheese packet. Cook 30 minutes, or until potatoes are tender.
- Add milk and bring back to a simmer.
- Stir in mashed potatoes and diced poblano and simmer 5 to 10 more minutes.
- Top with assorted toppings and serve.
Nutrition Facts : Calories 323.7 calories, Carbohydrate 27.9 g, Cholesterol 48.4 mg, Fat 17.5 g, Fiber 3 g, Protein 10.9 g, SaturatedFat 9.9 g, Sodium 2170.7 mg, Sugar 7.3 g
JAMES'S COCONUT CURRY SHRIMP
Executive chef James Palmer serves coconut curry shrimp as a first course at Strawberry Hill, a remote resort outside Kingston, Jamaica.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 14
Steps:
- Heat oil in a large skillet over high heat. Add shrimp, and season with salt and pepper. Cook until golden brown, 1 to 2 minutes. Add basil, Scotch bonnet pepper, garlic, and onion, stirring shrimp to coat. Remove skillet from heat, and add wine. Return to heat, and add curry sauce and coconut milk. Cook, stirring until the sauce coats the back of a spoon, 3 to 5 minutes.
- Place 3/4 cup of rice in each coconut half. Place 4 shrimp on each rice mound, and top with coconut curry sauce. Garnish with fried plantain chips and fried ginger, if desired. Serve immediately.
POTATO POBLANO SOUP
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 6-8 servings
Number Of Ingredients 10
Steps:
- In a heavy Dutch oven or stockpot, fry the bacon 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. Pour in the chicken stock, add the potatoes and bring to a boil. Reduce to a simmer and cook 20 minutes. 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 Poblanos for garnish. Sprinkle with grated Anejo, if desired, and serve hot.
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- Add the sweet potatoes to the pot along with cumin, smoked paprika and sea salt. Cover the pot and sweat the potatoes until they soften - about 10 minutes. Pour in the chicken stock, and simmer, covered, for 30 minutes or until the potatoes fall apart when pierced with a fork. Turn off the heat, and puree the soup with an immersion blender), until the soup is smooth and uniform.
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- Heat the olive oil in a large saucepan over medium heat. Add the onions and sauté for 5 minutes until they start to soften. Stir in the poblano peppers, garlic, cumin, salt and pepper and continue cooking for an additional 3 minutes. Add the sweet potatoes and stock. Bring the soup to a simmer and cook for 15-20 minutes until the potatoes are soft.
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