literally<\/a> everyone’s favorite soup. I found it in Fine Cooking, it was advertised at Poblano, something, bougie, whatever. The original was conceived as a soup eaten as a starter or side, so I quadrupled the amounts. I can’t reliably find poblanos or a decent ear of corn in this county, so I’ve adapted. It’s a soup that can be eaten year round to the satisfaction of all of us. <\/p>\n\n\n\nServings<\/strong>: Makes enough for us + lunch the next day, with side bread.<\/p>\n\n\n\nTime<\/strong>: Solid hour and a half with all the chopping and the simmering.<\/p>\n\n\n\nIngredients<\/strong><\/h3>\n\n\n\n- 4 tablespoons butter<\/li>
- 2 medium yellow onion, chopped<\/li>
- 4 carrots, peeled and chopped<\/li>
- 4 celery stalks, chopped<\/li>
- 3 bell peppers, chopped<\/li>
- Spice Pack
- 2 teaspoons cumin<\/li>
- 2 teaspoons coriander seed<\/li>
- 2 Bay Leaves<\/li>
- 1\/2 tsp Cayenne Pepper powder<\/li><\/ul><\/li>
- 1\/2 cup all purpose flour<\/li>
- 1\/4 cup tomato paste<\/li>
- 8 cups reconstituted vegetable stock concentrate<\/li>
- 6 cups whole milk<\/li>
- 6 cups red potatoes, skins on, small dice<\/li>
- 1 pound frozen sweet yellow corn kernels<\/li><\/ul>\n\n\n\n
Directions<\/h3>\n\n\n\n- In the large Dutch oven or stock pot (at least 8 quarts), melt butter over medium heat and add the onions, carrots, celery, and peppers and a couple heavy pinches of salt and allow to sweat for 5 to 7 minutes.<\/li>
- Add the spice pack; move it around for 30 seconds to 1 minute.<\/li>
- Add the flour and tomato paste, stirring constantly and vigorously for 30 seconds.<\/li>
- Add the stock and milk, increase the heat to high and bring to a boil.<\/li>
- Add the potatoes and the corn. Return to boil and then reduce to a simmer until the potatoes are cooked (~15 to 20 minutes). <\/li>
- Discard the bay leaf, check for saltiness needs, and eat it like you mean it.<\/li><\/ol>\n\n\n\n
Remember to like and subscribe! Or not. I don’t care either way.<\/p>\n","protected":false},"excerpt":{"rendered":"
Brief Introduction This is literally everyone’s favorite soup. I found it in Fine Cooking, it was advertised at Poblano, something, bougie, whatever. The original was conceived as a soup eaten as a starter or side, so I quadrupled the amounts. I can’t reliably find poblanos or a decent ear of corn in this county, so […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-2504","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/mylifeinexcrement.com\/index.php?rest_route=\/wp\/v2\/posts\/2504","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mylifeinexcrement.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mylifeinexcrement.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mylifeinexcrement.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mylifeinexcrement.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2504"}],"version-history":[{"count":1,"href":"https:\/\/mylifeinexcrement.com\/index.php?rest_route=\/wp\/v2\/posts\/2504\/revisions"}],"predecessor-version":[{"id":2511,"href":"https:\/\/mylifeinexcrement.com\/index.php?rest_route=\/wp\/v2\/posts\/2504\/revisions\/2511"}],"wp:attachment":[{"href":"https:\/\/mylifeinexcrement.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2504"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mylifeinexcrement.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2504"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mylifeinexcrement.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2504"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}