Monday, March 24, 2014

Sweet Potato and Tomatillo Soup

I didn’t know there was such a thing as white sweet potatoes until I saw them at the market this weekend, and I’m a sucker for novel vegetables. This can easily be made vegetarian/vegan by using vegetable stock, however since I made chicken stock this weekend that’s what I went with.

2 large white sweet potatoes, peeled and roughly chopped
½ large white onion, diced
1 clove garlic, diced
2 poblano peppers, diced
4 cups chicken stock
6 tomatillos, husks removed, halved
3 tomatoes, stems removed and halved
2 teaspoons cumin
1 teaspoon ground coriander
2 teaspoons salt
1 teaspoon ground thyme
1 teaspoon black pepper

For garnish:
Jalapeno slices
Diced shallots

Preheat your oven to 450°F.

In a dutch oven or other decent sized pot, heat over medium and add some oil. Add the onion, garlic and poblano peppers and sweat for about 5 minutes. Add the stock and the sweet potatoes, then add the salt and spices and taste to adjust. Cover the pot and bring to a simmer, cooking for 20 minutes or so, until the potatoes have softened.

Meanwhile, place the halved tomatoes and tomatillos on a baking sheet (cut side down) lined with foil and sprayed with cooking oil. Place in the oven and roast for 20 minutes. The tomatillos will have some color on them. Remove from the oven, take the skins off the tomatoes, and add to a blender.

When the potatoes have softened add them to the blender as well. Blend smooth and adjust seasoning. Garnish with cilantro, jalapeno pepper slices and shallots.


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