SOTF: Potato (part II)
I had planned last night to make Julia Child’s Garlic Soup with Potatoes (Soupe à l’Ail aux Pommes de Terre from Mastering the Art of French Cooking) but then Cameron got invited to a business dinner, and I had a work projet that was going to keep me busy all evening. So, instead I made… uh, soup from leftovers.
I had a half dozen or so boiled new potatoes left over from Saturday’s corned beef and cabbage, so I put them in a small pot with some chicken stock and a splash of cream. Once they were warm, I buzzed them all together with the immersion blender, added some salt, pepper and a little more stock, and tasted. Yummy, but a little bland. I added a small amount of jack cheese, which helped, but it still needed more.
Then I remembered I had some roasted pepper garnish left over from Sunday night’s salad: roasted red, poblano, and anaheim chiles, thinly sliced red onion, a bit of cotija cheese, all bound together in an olive oil and champagne vinegarette. I garnished the soup with the chile-onion mixture, and — ta dah — Crema de Papas con Chiles Picantes y Dulces
(Sounds a lot better than Soup from Leftovers, doesn’t it?)
