I settled in to make my new Poblano Potato Soup and thought…
Worn floors under my feet and rustic beams over my head? Is this really happening?
I still find myself having “pinch me” moments when I’m in this new…old kitchen. The reverse makeover is coming together and the once 1980’s kitchen is little by little being dialled back to 1780s. Of course, I had to make this design project super hard on myself. I couldn’t just go with the 1880s could I? That was probably pretty silly of me because making this house look like it’s from the 1780s is going to take years. But I’m trying to darn it!
When I’m in this space it’s hard to believe that just 100 days ago there was a moving truck in the driveway this kitchen was full of outdated cabinets, covered in old lady wallpaper and sported the most dinosaur of an electric stove.
(Click here to read about why I rejected this house for two years!)
One hundred days ago.
It felt as though we had moved to Narnia until recently. Door County was slammed with the worst winter in the last five years and I thought the snow would never melt. The mad gardener in me was going…mad. My greenhouse is abundant with lavender, stock, tomatoes and my favourite pepper, Poblanos.
I love Poblano Peppers
I have a thing for this long, fat, dark green pepper. It’s full of the most amazing flavour, is very mild and adds the perfect bit of tangy crunch to your favourite Mexican dishes, like my Poblano Pepper Cheese Tacos. But today we are going to roast and purée them into a soup that is for sure a spin on the French favourite Vichyssoise for a truly unique soup recipe.
Poblano Potato Soup.
Potato and leek soup with a touch of roasted peppers? Oui Madam, and Einkorn cornbread to boot.
To feed my family I can never go wrong with crusty soup and bread but this Poblano Potato Soup with Einkorn Cornbread was a welcome change to our simple country lunches. You may wish you alter some of the flavours. Go ahead and add a few more peppers if you’d like and of course, you can always sweeten your cornbread to your palette as well.
Poblano Potato Soup
- For the SOUP:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 leeks, thinly sliced, whites only, about 2 1/2 cups
- 5 pounds Yukon Gold potatoes, peeled and cubed (NOTE: I always leave the peels on for my potato soups as we like the hearty flavor)
- 8 poblano peppers
- 6 cups of water or chicken stock or half and half, no worries!
- 1/4 teaspoon fresh ground nutmeg
- 1/4 teaspoon white pepper
- Sea salt to taste
- 1 cup parsley leaves
- FOR THE CORNBREAD:
- 4 cups Einkorn flour, double sifted
- 2 cups coarse ground cornmeal
- 4 teaspoons baking powder
- 2 teaspoons fine sea salt
- 3 cups milk
- 6 tablespoons of honey
- 4 eggs, slightly beaten
- 1 1/2 cup melted butter
- 10 green onions sliced thin, about 3/4 cup
- Fresh ground pepper to taste
- In a large soup pot or dutch oven, heat butter and oils and add leeks and a pinch of salt.
- Cover and allow them to soften a bit, stirring occasionally.
- Add the potatoes, stir to coat with oil and juices the leeks have created.
- Add 6 cups of water (or chicken stock), bring to a boil then reduce heat and simmer until potatoes are soft.
- While simmering, roast peppers on the burner of a gas range, carefully turning with tongs or broil peppers. With either technique, turn them until they have charred and blistered on all sides.
- Set aside and allow to cool.
- Once cool, carefully remove charred skins. They will slide off nicely.
- Remove seeds and core.
- Once the potatoes are tender add the peppers, parsley, nutmeg and pepper and simmer for five more minutes.
- Puree mixture by souping it out and running it thru a food processor.
- You may find you have excess liquid left in your stock pot, you may fold that in to achieve desired consistency of soup or discard.
- Add shredded cheese to warm bowls, top with soup and serve.
- FOR THE CORNBREAD:
- Preheat the oven and a ten inch cast iron skillet at 400 degrees
- Double sift Einkorn flour and set aside
- In a large bowl mix flour, cornmeal, baking powder and salt.
- In a separate bowl mix milk, eggs, black pepper and green onions (saving a few green onions back for garnish).
- Combine bowls of ingredients, fold in the melted butter and then stir with a wooden spoon until just mixed.
- Carefully remove the cast iron from the oven and pour in the batter.
- Bake for about 25 minutes (ovens may vary).
- Cornbread should be gold brown and an inserted skewer should come out clean.
- Shake it back and forth to settle if needed.
I hope you enjoy and now, I am going to go play in the melting slush and get this Potager Garden underway!