Saturday, March 26, 2011
Stayin in Soup Night
What you need:
3 big peeled sweet potatoes, chopped big
1 leek, cleaned well and sliced
1 poblano pepper, seeded and chopped
1 beet, peeled and chopped
10 c water
1/2 c cooked squash
salt and pepper to taste
3 c corn kernels
2 T molasses
In a T of olive oil in a bit soup pot, saute ingredients listed from potatoes through beet for about 5 minutes. Add water and bring to boil. Then add squash. Boil about 1 hour. Puree. Add salt and pepper to taste. Add corn and molasses. Stir well. Serve.
** I've got to add-- last night I ended up eating this with rice and beans in the soup. And then tonight I ate it without the rice but with chipotle black beans and cheddar cheese on top. I think the black beans, though not essential, are a terrific addition to the soup...
Also, that beet? My best idea in a long time. For the flavor, the color, the texture (not all of the beets and sweet potatoes were pureed so smoothly). That beet was essential!