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Sweet Potato Poblano Soup

Sonny's
Sous Chef Ethan Tobey

Sweet Potato Poblano Soup with Cauliflower and Bacon Serves 8-10

Ingredients

  • 3 cups Uncooked bacon, diced
  • 8 Tbsp. Unsalted butter
  • 2 Spanish onions, diced
  • 2 Cubanelle peppers, diced
  • 5 Poblano peppers, diced
  • ¼ cup Minced garlic
  • 5 Large sweet potatoes, peeled and diced
  • 3½ quarts Chicken stock
  • 2 headsCauliflower, finely chopped
  • 1 cup Oakhurst sour cream
  • 4 Tbsp. Ground cumin
  • 4 Tbsp. Fresh oregano, finely chopped
  • 16 oz. can Pineapple juice
  • to taste Salt and pepper

Method Sauté bacon, onions, peppers and garlic in 5 Tbsp butter over medium low heat until veggies are soft. Add sweet potatoes and chicken stock and bring to a boil. Reduce heat, cover, and simmer until sweet potatoes begin to soften.

In a separate pan, sauté cauliflower in remaining butter until cooked but still firm. Set aside.

Remove soup from heat and purée with hand blender. Add sour cream, cumin, oregano, pineapple juice and cauliflower. Adjust seasoning with salt and pepper and serve.

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364 Forest Avenue Portland, ME   04101