Sweet Potato and Red Pepper Soup
Crema de Camote y Chile Dulce RojoBright orange sweet potatoes, often called yams, and roasted red bell pepper, puréed with broth and wine, make this new-wave () Mexican soup beautiful and delicious.
Ingrediënten
Makes 4 servings
- 1 large red bell pepper
- 1 tablespoon olive oil
- ½ cup chopped white onion
- 3½ cups canned fat-free reduced-sodium chicken broth
- ½ cup dry white wine
- 1 12-ounce orange-fleshed sweet potato, peeled, quartered lengthwise, and thinly sliced
- ½ teaspoon salt or to taste
- ⅛ teaspoon freshly ground pepper or to taste
- 2 tablespoons finely crumbled cotija or mild feta cheese
Instructies
- Preheat the oven broiler.
- Cut the red pepper in half lengthwise.
- Discard the stem and seeds.
- Put the pepper, skin side up, on a foil-lined pie plate and press with palm to flatten.
- Roast under the broiler until charred and blistered, about 4 to 5 minutes.
- Transfer to a plastic bag and steam 10 to 12 minutes.
- Remove the skin.
- Coarsely chop the pepper and place near the stove.
- In a large saucepan, heat the oil over medium heat and cook the onion, stirring, until softened, 3 to 4 minutes.
- Add the broth, wine, potato, salt, and coarsely chopped red pepper.
- Bring to a boil, then reduce the heat to low, cover and simmer until the potatoes and pepper are very tender, 18 to 20 minutes.
- Transfer the soup to a blender or food processor and purée until smooth.
- Return the soup to the pan and bring to a boil over medium-low heat, stirring frequently, and cook 3 to 4 minutes.
- Stir in the pepper.
- Adjust seasoning.
- Divide among 4 soup bowls.
- Scatter the crumbled cheese equally over each bowl.
Notes / Tips / Wine Advice:
Serve hot.
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