From: Dan, CSA Member – Dublin Rec Center
- 1 lb. baby yukon gold or other thick-skinned potatoes, cut into 1/2 inch pieces
- 2 tablespoons vegetable oil
- 1 large onion, diced small
- 3 jalapenos, seeded and thinly sliced
- 2 poblano peppers, seeded and chopped into 1 inch pieces
- 4 garlic cloves, minced
- 3 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/3 cup dry white wine
- 1 lb. tomatillos, husk removed, washed and cut into 1/2 inch pieces
- 2 granny smith apples, cored, quartered and thinly sliced
- 2 cups vegetable broth
- 1 cup loosely packed fresh cilantro
- 1/2 cup chopped scallions
- 1 15 oz. can white beans, such as cannellini, drained and rinsed
- juice of 1 lime
- sliced avocado
Boil chopped potatoes until soft. Drain and set aside.
Preheat soup pot over medium-high heat.
Saute the onion, jalapenos, poblanos in the oil for about 10 minutes, until softened and onions are slightly browned. Add garlic, cumin, oregano and salt. Saute for 1 minute. Add white wine and tomatillos, raise the heat a bit to let the wine reduce and tomatillos release their juices, about 5 minutes. Add apples, vegetable broth, scallions and 1/2 cup cilantro. Lower the heat to a simmer, cover and cook for 20 minutes.
With an immersion blender, partially puree everything. If you don’t have one, let the soup cool a bit and transfer to a blender and pulse until slightly chunky. Be careful to avoid steam explosions when using the blender. Pulse quickly and lift the lid to let the steam escape.
Taste for sweetness or tartness, adding sugar if necessary. Add cooked potatoes and beans, and simmer for a few more minutes. Add the remaining cilantro and lime juice.
Garnish with avocado and scallions and serve.
Serves: 4-6
Time: 1 hour
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