Sweet Potato Soup With Seared Tomatillos
Seared tomatillos top a hearty purée of sweet potatoes with the warm flavors of cinnamon and poblano peppers in this soup, perfect for a cold day.
Ingredients
- 2 Tablespoons (30 ml) grapeseed oil
- 1 pound (454 g) smoked pork bones or ham
- 1 pound (454 g) onions
- 1 jalapeño
- 2 dried bay leaves
- 1 cinnamon
- 3 garlic cloves
- ¼ pound (113 g) poblano pepper
- 1 Tablespoon ground coriander
- 1 cup (240 ml) dry white wine
- 2 pound (908 g) sweet potato
- 7 cups (1.7 l) chicken stock
- 1 teaspoon kosher salt, optional
- ½ teaspoon ground black pepper
- GARNISH
- 1 ½ pound (680 g) tomatillos, small
- 2 Tablespoons (30 ml) grapeseed oil
- 2 jalapeños, seeded, diced brunoise
- 2 Tablespoons (30 ml) lime juice
- 2 Tablespoons (25 g) granulated sugar
- 1 cup (16 g) fresh cilantro leaves
- salt, to taste
- ground black pepper, to taste
Directions
- Add oil to a medium-hot large stockpot, add the smoked pork bones and render for 3 minutes. Add onions, jalapeños, dried bay leaves, cinnamon, garlic, and poblanos. Sweat for 5 minutes.
- Add coriander and sauté for 1 minute.
- Add wine and reduce by two-thirds. Add potatoes and stock, salt, and pepper. Bring to a boil. Simmer for 25 to 30 minutes until potatoes are very tender.
- Remove dried bay leaves, cinnamon, and pork bones or ham. Set aside pork bones or ham. Let soup cool for 30 minutes.
- Add half the mixture to the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed.
- Blend for 30 seconds until all ingredients are blended. Repeat with remaining mixture. Return to pot to heat.
- Heat a sauté pan until very hot. Toss tomatillos with oil, season with salt and pepper. Add to the pan and sear. Do not toss too much, as you want to keep the pan hot. Cook for 1 minute.
- Add jalapeños and cook for 30 seconds. Add lime juice and sugar, cooking an additional 3 minutes. Remove to a plate for garnish.
- Divide tomatillos between 8 bowls. Sprinkle fresh cilantro leaves in the bowl. Ladle hot soup over the leaves and around the tomatillos and serve. Remove meat from pork bones and dice brunoise.
- Garnish each bowl with diced meat.
Ingredients
- 2 Tablespoons (30 ml) grapeseed oil
- 1 pound (454 g) smoked pork bones or ham
- 1 pound (454 g) onions
- 1 jalapeño
- 2 dried bay leaves
- 1 cinnamon
- 3 garlic cloves
- ¼ pound (113 g) poblano pepper
- 1 Tablespoon ground coriander
- 1 cup (240 ml) dry white wine
- 2 pound (908 g) sweet potato
- 7 cups (1.7 l) chicken stock
- 1 teaspoon kosher salt, optional
- ½ teaspoon ground black pepper
- GARNISH
- 1 ½ pound (680 g) tomatillos, small
- 2 Tablespoons (30 ml) grapeseed oil
- 2 jalapeños, seeded, diced brunoise
- 2 Tablespoons (30 ml) lime juice
- 2 Tablespoons (25 g) granulated sugar
- 1 cup (16 g) fresh cilantro leaves
- salt, to taste
- ground black pepper, to taste
Directions
- Add oil to a medium-hot large stockpot, add the smoked pork bones and render for 3 minutes. Add onions, jalapeños, dried bay leaves, cinnamon, garlic, and poblanos. Sweat for 5 minutes.
- Add coriander and sauté for 1 minute.
- Add wine and reduce by two-thirds. Add potatoes and stock, salt, and pepper. Bring to a boil. Simmer for 25 to 30 minutes until potatoes are very tender.
- Remove dried bay leaves, cinnamon, and pork bones or ham. Set aside pork bones or ham. Let soup cool for 30 minutes.
- Add half the mixture to the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed.
- Blend for 30 seconds until all ingredients are blended. Repeat with remaining mixture. Return to pot to heat.
- Heat a sauté pan until very hot. Toss tomatillos with oil, season with salt and pepper. Add to the pan and sear. Do not toss too much, as you want to keep the pan hot. Cook for 1 minute.
- Add jalapeños and cook for 30 seconds. Add lime juice and sugar, cooking an additional 3 minutes. Remove to a plate for garnish.
- Divide tomatillos between 8 bowls. Sprinkle fresh cilantro leaves in the bowl. Ladle hot soup over the leaves and around the tomatillos and serve. Remove meat from pork bones and dice brunoise.
- Garnish each bowl with diced meat.