by Gary Barlettano » Tue Aug 12, 2008 12:53 am
Your wish is my command ...
This is a pretty identical version of Poblano Chile Vichyssoise by Sara Moulton. I followed her recipe almost slavishly with two minor variations. First, I couldn’t get poblanos so I took pasillas which I charred under the broiler, peeled, and freed from seeds and ribs. Second, I included ¼ teaspoon each of crushed caraway seed, cumin, and cayenne pepper to add a little more depth the dish. The recipe is otherwise hers.
Pasilla Chile Vichyssoise with Lime
(8-10 two healthy ladleful servings)
Ingredients:
1 lb. baking potatoes (about 2 russets)
4 large pasilla chiles or poblanos (fire roasted and peeled)
5 cups water
4 medium leeks
1 medium onion, chopped
1 tbsp unsalted butter
2 tsp salt
¼ tsp crushed caraway seed
¼ tsp cumin
¼ tsp cayenne pepper
2 cups whole milk
2 cups half-and-half
1 cup sour cream
¼ fresh lime juice
Halved lime slices for the garnish
Procedure:
- Peel and dice potatoes; put in bowl with the water.
- Discard green tops of leeks; dice remainder; wash.
- Sweat leeks and onions in heavy pot until tender.
- Add potatoes with water, salt, caraway, cumin, and cayenne; simmer for about 40 minutes,
until the potatoes are quite soft. Stir this occasionally.
- Add milk and half-and-half; bring just to a boil.
- Using a blender or a stick blender, gradually add two of the chiles to the mixture
and purée until smooth.
- Strain this mixture through a fine sieve into a large serving bowl.
- Stir in sour cream and lime juice.
- Cover and put in fridge to chill well (up to a whole day).
Serving Suggestion:
Garnish with a dollop of sour cream, lime slices, and some chopped and some thinly sliced pasilla chiles. (I had marinated these in lime juice.)
And now what?
