Description
A fantastic vegetarian soup that takes advantage of in-season chiles and creamy potatoes.
Ingredients
Scale
- 2 tablespoons butter
- 1 small onion, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 4 or 5 Hatch Chiles, roasted (optional) and chopped
- 5 Yukon Gold potatoes, peeled and cut into quarters
- 2 cups chicken or vegetable broth
- 1/2 teaspoon ground cumin
- 2 teaspoons lime juice
- Salt and black pepper to taste
Instructions
- Heat large saucepan or dutch oven over medium-high heat. Melt butter and add onions and celery. Cook until onions and celery begin to soften, about 5 minutes. Add garlic and cook an additional 2 minutes. Add white wine, stirring, until reduced by half.
- Add chiles, potatoes, chicken broth and cumin. Bring just to a boil then reduce heat to low and cover. Simmer on low for 30 minutes, or until potatoes are tender when pierced with a fork.
- Transfer contents to a large blender, or use an immersion blender in the sauce pan. Puree the mixture until smooth, then return to sauce pan and reheat to a simmer. Add lime juice and salt and pepper to taste.
Notes
- Hatch Chiles are another name for Anaheim or New Mexico Chiles
- This recipe can easily be converted to vegan by substituting olive oil for the butter and vegetable stock for the chicken stock
Keywords: Soup, hatch chiles, potato