Anyone in the mood for a nice bowl of soup to warm your innards? I'm hoping that fixing a bunch of meals for dinner this week that will warm me and hubby up through and through will bring on the cold weather! We need some north, cold air comin' our way.
One of the season's best culinary delights that is often overlooked are roasted green chiles. Late August is the peak harvest season, but because they freeze so well, it's a great veggie to use in the fall to create meals that keep you toasty warm. Depending upon your location, you may not be very familiar with this gem. Having grown up in El Paso, fresh, Hatch green chiles were a staple in our household. To this day, we're able to time visits to the southwest region just right in order to stock up on an annual supply of roasted green chiles that can be frozen and used throughout the year, whenever our tongues fancy the taste. Just this past weekend, my Daddy made his signature homemade green chile sauce for green chile enchiladas, and he and Momma were kind enough to share! So tonight, Matt and I will dig into some dern good homemade green enchiladas, and my mouth is already watering.
In honor of green chiles and another seasonal favorite (potatoes), here is a great recipe for Roasted Green Chile and Potato Soup. It's another easy recipe and full of flavor. Don't dismiss it if you don't have access to roasted green chiles (which Texans in these here parts might still be able to find in the freezer section of Central Market); you can easily use canned green chiles from the supermarket. Your supermarket may even carry canned, roasted Hatch green chiles. This recipe is courtesy of With Love, From Cynthia, owner and operator of The Peach Tree Tea Room in Fredericksburg, TX. I've made this recipe before and loved it, but I don't have a picture of it now because it's on my menu for later this week...I gotta indulge in my Daddy's green enchiladas first before makin' somethin' else!
1 medium onion, chopped
1/4 pound bacon, sliced
2.5 pounds red potatoes, 1-inch cubes (about 5 medium sized potatoes)
6 cups chicken broth
1 teaspoon cumin
2 cups green chiles, roasted, peeled and chopped (chopped, canned green chiles work well, too)
1 pinch baking soda to prevent curdling
1 cup evaporated milk
salt and pepper to taste
- In a large stock pot, saute garlic, onion, and bacon until onions are just tender.
- Add potatoes, chicken broth, and cumin. Cover and cook until potatoes are tender, about 20-30 minutes.
- When done, add green chiles, soda and evaporated milk. Coarsely mash potatoes with a potato masher.
- Stir well and taste for salt and pepper (may need more salt since you're working with potatoes). Simmer for 15 minutes, stirring frequently. Garnish with a dollop of sour cream and finely chopped green onions, or grated Cotija cheese and chopped pepitas (sunflower seeds pulled from the shell).
If you're in the mood for soup, but a flavorful, spicy soup isn't quite gonna hit the spot, peruse on over to BooMama's Souptacular/Crockpotalooza extravaganza! There are over 130 recipes of favorite soup and crock pot recipes that her readers submitted and it's worth a gander.
And here's your opportunity to share a favorite fall recipe you've posted on your blog using Mr. Linky below. Be sure to link to your specific blog post. We're nearing the end of "The Foodie's Fall Cornucopia Series", so be sure to take advantage!
Oh, and if there is some nagging thought in your mind of an excuse or reason not to go vote, don't listen to it...go vote!