Last week I set aside an entire day for cooking meals. These were the results:
Just like it sounds, you drizzle olive oil over the peppers and roast the halved (or quartered) peppers, let rest in a plastic bag for 10 minutes for easier skin removal.
2TB olive oil
3 C chicken broth
1 onion finely chopped
1 red chile or strips from a poblano finely chopped
3 medium sized Yukon or red bliss potatoes cut into 1/2 inch cubes
garlic to taste
dash or sprig of oregano
garnish if wanted- croutons or grated parm cheese
Heat skillet and saute oil onion, garlic and chile until softened
After removing the skins chop peppers and dump the pieces and all juices into sauce pan with potatoes and stock, bring to boil, reduce to simmer and let cook for 1 hr. Let cool a bit and put small batches in blender to puree. Add back to pan to reheat.
1 large sweet potato
4 medium red bliss or yukon potatoes
1 small onion
several carrots cut to the same size as potatoes
1 poblano chile seeded and chopped
mashed garlic to taste
2TB olive oil
dash of cumin, chili powder, tumeric, oregano, cayenne pepper, salt pepper
1/2 C white wine
Broil all potatoes and onion until golden, tossing once (5 min each side, don’t let burn)
Transfer to big pot once broiled, stir in all spices, wine and 3 cups of water.
Bring to simmer over medium high heat, reduce the heat and continue to simmer for 45 minutes
I roasted the cubed veg, put them in a sauce pan added stock, a bit of almond milk, garlic, and , salt and pepper.
I let it simmer, stirring it occasionally until it was pronounced “done”, and sent it through the blender until smooth.
To garnish I tossed shelled roasted pumpkin seeds in olive oil and red pepper, and chopped up a slice of wheat bread for croutons.
All in all a tasty stretch of days followed, the last bowl of soup will be today’s lunch! Check the internet for other versions of the first 2 recipes that suit your taste.