November 28, 2011
Cream of Potato Soup
My Caveman Diet is slowly accumulating recipes while slowly reducing my weight by two or three pounds a year. It might not sound like much but I can also pull the belt tighter meaning the weight is getting lost from the right place which is what counts.
The other day I overcooked potatoes which gave me the idea for a cream of potato soup. If you can make cream soup out of other vegetables, why not potatoes?
Sweet chili peppers are not hot but if you want to dial up the spice, use the seeds
4 to 6 medium potatoes, any kind
4 sweet chili peppers (Ají dulce)
2 large (or 4 small) cloves of garlic
3 cups chicken or vegetable broth or 2 bouillon cubes
The tender yellow heart of a celery or an ordinary stalk if not available
Sea salt, ground black pepper
Pare and dice the potatoes into one inch cubes.
Chop fine the onion, sweet chili peppers and garlic,
Bring the broth to a boil and add the potatoes, onion, sweet chili peppers and garlic. Cook until the potatoes are really tender.
Chop the celery really fine. Just before the cooking is done, add the celery to the soup.
Fish out the potatoes with a slotted spoon and place in a blender. Add about half the liquid. Blend until smooth. Pour back into pot.
Add salt and pepper as needed.
The reason for chopping the vegetables really fine is that half of them will not wind up in the blender resulting is a chunky soup which adds to its character but you don't want to bite into a large piece of garlic.
Sweet chili peppers - Ají dulce - Capsicum chinense
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