Post by Jody on Mar 18, 2018 14:31:31 GMT -8
Ingredients:
Soup:
1 lb fresh chorizo sausage, casing removed
2 cups onions, medium dice
1 Tbsp garlic, minced
2 cups red pepper, medium diced
2 tsp chili powder
1 tsp cumin
6 ears of corn, shucked and corn kernels cut off the cob (save the cobs)
1-1/2 lbs sweet potatoes, peeled and medium dice
7 cups chicken stock
1 tsp seeded and minced chipotle pepper in adobo
1 tsp salt
1 tsp black pepper
1/2 cup heavy cream
2 Tbsp chopped cilantro
2 cups crumbled queso fresco
Pumpkin Seed Pesto:
1/2 cup toasted pumpkin seeds
1/2 cup fresh cilantro leaves
1 scallion, cut into 3 pieces
1 tsp minced garlic
1/4 cup pickled jalapeño slices
3 Tbsp oil
1/4 tsp salt
1/4 tsp black pepper
Preparation:
To prepare the soup, heat a 5- to 6-qt Dutch oven on medium-high heat. Brown the sausage, breaking it up into crumbles as it cooks. Add the
onion, garlic, and pepper and sauté until onion is translucent. Incorporate the chili powder and cumin. Cook for 1 minute. Place in the corn
kernels, cobs, sweet potatoes, chicken stock, chipotle pepper, salt, and pepper. Simmer until the potatoes are tender, about 20 minutes.
Remove the corn cobs. Being careful of the hot liquid, purée about 4 cups of the soup in a blender until smooth. Pour the puréed mixture back
into the remaining soup, and stir in the heavy cream and cilantro.
To prepare the pesto, put all of the ingredients into the bowl of a food processor. Process until mixture is not quite smooth.
To assemble the dish, top each bowl of soup with crumbled queso fresco and pesto.
Soup:
1 lb fresh chorizo sausage, casing removed
2 cups onions, medium dice
1 Tbsp garlic, minced
2 cups red pepper, medium diced
2 tsp chili powder
1 tsp cumin
6 ears of corn, shucked and corn kernels cut off the cob (save the cobs)
1-1/2 lbs sweet potatoes, peeled and medium dice
7 cups chicken stock
1 tsp seeded and minced chipotle pepper in adobo
1 tsp salt
1 tsp black pepper
1/2 cup heavy cream
2 Tbsp chopped cilantro
2 cups crumbled queso fresco
Pumpkin Seed Pesto:
1/2 cup toasted pumpkin seeds
1/2 cup fresh cilantro leaves
1 scallion, cut into 3 pieces
1 tsp minced garlic
1/4 cup pickled jalapeño slices
3 Tbsp oil
1/4 tsp salt
1/4 tsp black pepper
Preparation:
To prepare the soup, heat a 5- to 6-qt Dutch oven on medium-high heat. Brown the sausage, breaking it up into crumbles as it cooks. Add the
onion, garlic, and pepper and sauté until onion is translucent. Incorporate the chili powder and cumin. Cook for 1 minute. Place in the corn
kernels, cobs, sweet potatoes, chicken stock, chipotle pepper, salt, and pepper. Simmer until the potatoes are tender, about 20 minutes.
Remove the corn cobs. Being careful of the hot liquid, purée about 4 cups of the soup in a blender until smooth. Pour the puréed mixture back
into the remaining soup, and stir in the heavy cream and cilantro.
To prepare the pesto, put all of the ingredients into the bowl of a food processor. Process until mixture is not quite smooth.
To assemble the dish, top each bowl of soup with crumbled queso fresco and pesto.