Roasted Poblano Pepper Sweet Potato And Corn Soup |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a great lowfat recipe that is creamy without the cream. The sweet potato balances nicely with the roasted poblanos and the corn adds a wonderful texture variation. I recently did this recipe on the Today show. Read more . A lot of people have been requesting it - so here you go-enjoy! Ingredients:
10 cloves garlic |
1 tablespoon olive oil |
2 poblano peppers |
4 cup sweet potato (white ones), peeled and medium diced |
water |
4 cups chicken broth |
1 cup sweet corn, canned or frozen |
1 tablespoon butter |
Directions:
1. Preheat the oven to 400ยบ F.
2. Place the garlic on a piece of aluminum paper and drizzle with olive oil.
3. Place foil with garlic on a baking sheet and transfer into oven for 40 minutes or until brown and tender.
4. Mince the garlic and set aside.
5. Place the poblano chiles over a high flame. This should be done quickly, be careful not to overcook the chilies.
6. When roasted, place the chiles in a plastic bag for 10 minutes.
7. The sweat effect allows for easier skin removal.
8. After peeling the chile, rinse.
9. Remove the seeds and top and slice chiles into thin slices.
10. Set aside.
11. In a medium soup pot, cook diced sweet potato in water for 10-15 minutes or until tender but not mushy.
12. Drain and discard water.
13. Return potatoes to pot.
14. Add chicken broth, sweet corn, butter, chiles and garlic and simmer for 10 minutes.
15. serve hot.
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