Potato, Garlic, and Chipotle Soup
Sopa de Papa, Ajo, y Chile ChipotlePotato soup with aromatic roasted garlic and spiced with smoky chipotle chile has great flavor and elegant smoothness. Maggi, the seasoning extract much used in Mexico to enhance flavor, can be found in most supermarkets. Worcestershire sauce may be substituted, if desired, or just leave it out.
Ingrediënten
Makes 4 servings
- 1 head garlic
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 onion chopped
- 3 medium potatoes 1 pound, peeled and thinly sliced
- 3 cups canned fat-free reduced-sodium chicken broth
- 1 canned chipotle chile en adobo seeded and chopped
- ½ teaspoon Maggi seasoning extract or Worcestershire sauce
- ½ teaspoon salt or to taste
- Chopped fresh cilantro
Instructies
- Preheat the oven to 350°.
- Slice the top off the garlic head, and put the garlic, cut side up, in a small ovenproof bowl.
- Drizzle with the olive oil, cover with foil and bake 40 minutes, or until soft.
- When cool enough to handle squeeze the garlic out of the skins and reserve.
- Melt the butter in a large saucepan over medium heat and cook the onion, covered, stirring frequently, until limp, about 4 minutes.
- Add the potatoes, broth, chipotle chile, and the reserved roasted garlic.
- Cook until the potatoes are soft, about 20 minutes.
- Transfer the mixture to a blender or food processor and blend until smooth.
- Return the soup to the pan and bring to a boil, uncovered, stirring frequently over medium-low heat.
- Add salt.
- Serve hot, sprinkled with cilantro.
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