[CH] Sweet Potato Ancho Bisque
Helen L. Gillis (HelenGillis@earthlink.net)
Tue, 25 Nov 2003 21:07:59 -0500
Hi everyone!
I just came across this recipe on another list. I won't have time to make
it for Thanksgiving, but I thought some of my chilehead friends might need
it?? I assume you could add as much hot as you dare... Hope everyone has a
happy and safe Turkey Day!
Helen
Sweet Potato-Ancho Bisque With Apple-Pecan Salsa And Roasted Red Pepper
Cream
For the soup
2 ancho chiles
2 tablespoons olive oil
½ cup coarsely chopped onion
½ cup coarsely chopped carrot
¼ cup coarsely chopped celery
6 cups vegetable stock
½ cup red wine, optional
2 red sweet potatoes, peeled and cubed (about 3 cups)
1 russet potato, peeled and cubed (about 2 cups)
For the salsa
1 cup Granny Smith apple (at room temperature) in ½-inch dice
¼ cup toasted chopped pecans
2 tablespoons fresh lime juice
1 tablespoon minced fresh cilantro
1 teaspoon minced red jalapeño chile, or to taste
For the Roasted Red Pepper Cream
½ cup coarsely chopped jarred roasted red bell peppers
¼ cup sour cream (nonfat is fine)
Salt to taste
To complete the soup
1 cup half-and-half, whole milk, or skim milk
Salt and freshly ground pepper to taste
Rinse the ancho chiles; put them in a small bowl and cover with boiling
water. Soak until softened, about 20 minutes. Meanwhile, heat the olive oil
in a soup pot over medium heat. Add the onion, carrot, and celery; cook,
stirring occasionally until tender, about 10 minutes. Stir in the stock,
wine (if using), and potatoes. Drain the chiles; remove the stems, rinse to
remove the seeds, and coarsely chop. Add to the soup pot. Increase the heat
to high and bring the liquid to a boil. Then reduce the heat to medium,
cover, and cook until the potatoes are very tender, about 10 minutes. While
the soup is cooking, stir together the salsa ingredients in a medium bowl;
adjust the seasoning to taste. Purée the bell pepper and sour cream in a
blender and season to taste; transfer to a plastic squeeze bottle. When the
potatoes are done, transfer the vegetables and stock (about 2 cups at a
time) to a blender; purée. Pour the soup back into the pot. Add the
half-and-half and stir gently over medium heat. Season to taste. Top each
serving with a scoop of salsa. Surround with swirls of the sour cream
mixture.
Advance preparation
Cover and refrigerate the soup and sour cream mixture separately for up to
3 days. Prepare the salsa just before serving. The soup thickens while
standing; add vegetable stock or water to thin when reheating.