Found another keeper of a recipe! Tuesday night I made Sweet Potato and Poblano Pepper Soup for supper. I modified the recipe a little – HyVee only had 1 poblano, so Tim subbed one for an anaheim pepper. The recipe also called for a TABLESPOON of sea salt, which seemed like a lot for the amount of soup, so I just used a teaspoon. I also subbed 2 cups of the chicken stock for 2 cups of my homemade bone broth. We nixed the sour cream (dairy is problematic for me) and added chunks of avocado instead (avocado makes everything better). Also, I don’t have an immersion blender yet (I’m going to see if I can swipe one from my parents. Mom – if you are reading this, ignore that last comment), so I had to transfer batches of the soup into our food processor, blend it up, and then pour it into a new pot. Not only does this dirty an insane amount of dishes, but if you are not careful and you put too much liquid into the food processor and breach the center pole line (where the processor bowl connects to the base), well, then you have a messy problem. Lots of soup all over your counter top. After the soup was blended, we ladled it over cooked ground pork and topped it with cilantro and avocado.
Despite the blending drama, I would still make this soup again. The flavor was very interesting. It tasted more like potato soup than anything. We couldn’t really taste the peppers. Next time I think I will add more potatoes and peppers and leave the soup chunkier. For some reason, eating a soup with pureed chunks of veggies is less filling than eating soup with non-pureed chunks. It’s a pshychological thing. The ground pork was very tasty in it, but this soup would be fantastic with some ham in it. I think this is a soup, though, that eats more like a 1st course and less like a meal. It was very delicious though.
And, another side benefit, it gave Tim and I both racy dreams! So, if you’re into interesting, vivid dreams, give this soup a shot.