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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This recipe is a favorite at the Nepenthe restaurant in Big Sur, California. I lived there years ago spent much time at Nepenthe. A beautiful place! Tecate is a municipality in the Mexican state of Baja California. And now a little history: Perched on the edge of the continent, high above the Pacific, watched over by the majestic Santa Lucia Mountains sits Nepenthe Restaurant. This Mecca of poets, artists, travelers and vagabonds has served guests for fifty years, opening for business on April 24, 1949. Sitting on the terrace, enjoying an Ambrosia Burger, Tecate Potato Chowder, or an exceptional homemade desserts is a quintessential California experience. The first time visitor to the Central Coast will not want to miss it. Once you have visited, you are destined to return. Ingredients:
1 tablespoon olive oil |
1 large yellow onion |
2 celery ribs |
1 carrot |
2 medium russet potatoes |
1 red pepper |
1 yellow pepper |
2 garlic cloves |
1/4-1 jalapeno pepper, sliced (depends how much heat you want) |
1 1/2 teaspoons oregano |
1 medium zucchini |
1 yellow squash |
4 cups vegetable broth |
1/2 cup roasted corn kernel |
1/3 cup cilantro, washed and minced |
Directions:
1. Medium dice onions, celery, carrots and potatoes, placing them in one bowl.
2. Medium dice bell pepper, zucchini and yellow squash; mince garlic and jalapenos, and place in second bowl.
3. Heat the oil over medium high heat until hot but not smoking and sauté onion mixture, stirring till onions are translucent. Add pepper mixture and sauté, stirring, about 2 minutes. Add broth & simmer until potato & carrot are tender, about 25 minutes. With a strainer, transfer about 1/2 the vegetables to food processor & pulse until mixture is a coarse puree (about 8 pulses).
4. Stir puree into large saucepan with the corn.
5. Simmer uncovered 10 minutes and finish up by stirring in the minced cilantro.
6. Serve at once with fresh tortillas if you like.
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