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Photo: Leigh Beisch
Active Time:35 minsTotal Time:55 minsServings:6Jump to Nutrition Facts
Active Time:35 minsTotal Time:55 minsServings:6
Active Time:35 mins
Active Time:
35 mins
Total Time:55 mins
Total Time:
55 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2largered bell peppers2tablespoonsunsalted butter⅓cupminced shallot2largecloves garlic, minced2teaspoonsground cumin1tablespoonachiote paste (see Tip)4cupslow-sodium chicken broth, divided2poundsYukon Gold potatoes, peeled and cubed (5 cups)1cupwhole milk½teaspoonsalt¼teaspoonground pepper1cupcrumbled queso fresco1ripeavocado, diced¼cupminced fresh cilantro
Cook Mode(Keep screen awake)
Ingredients
2largered bell peppers
2tablespoonsunsalted butter
⅓cupminced shallot
2largecloves garlic, minced
2teaspoonsground cumin
1tablespoonachiote paste (see Tip)
4cupslow-sodium chicken broth, divided
2poundsYukon Gold potatoes, peeled and cubed (5 cups)
1cupwhole milk
½teaspoonsalt
¼teaspoonground pepper
1cupcrumbled queso fresco
1ripeavocado, diced
¼cupminced fresh cilantro
DirectionsPosition rack in upper third of oven; preheat broiler to high.Place bell peppers on a baking sheet. Broil, turning every 5 minutes, until charred and softened, 15 to 20 minutes. Transfer to a bowl, cover with plastic wrap and let stand for 10 minutes. Peel, seed and chop the peppers; set aside.Meanwhile, melt butter in a large pot over medium-high heat. Add shallot, garlic and cumin; cook, stirring, until fragrant, about 1 minute. Add achiote paste and 1 cup broth; cook, stirring and breaking up the achiote, until it’s dissolved. Add potatoes and the remaining 3 cups broth; bring to a boil. Reduce heat to maintain a simmer, cover and cook until the potatoes are easily pierced with a fork, 15 to 18 minutes.Puree the soup with an immersion blender or in a regular blender (in batches, if necessary) until very smooth. (Use caution when pureeing hot liquids.)Add the reserved peppers, milk, salt and pepper to the soup. Bring to a simmer over medium heat. Cook, stirring occasionally, until heated through, 5 to 8 minutes. Serve the soup topped with cheese, avocado and cilantro.TipsTip:Achiote paste is made of annatto seeds and other spices mixed with garlic and bitter orange or vinegar. It can be found in most Latin American grocery stores as well as in many regular grocery stores and online. Store it in the refrigerator for up to 3 months.To make ahead:Refrigerate roasted peppers (Steps 1-2) for up to 2 days.Originally appeared: EatingWell Magazine, December / January 2021
Directions
Position rack in upper third of oven; preheat broiler to high.Place bell peppers on a baking sheet. Broil, turning every 5 minutes, until charred and softened, 15 to 20 minutes. Transfer to a bowl, cover with plastic wrap and let stand for 10 minutes. Peel, seed and chop the peppers; set aside.Meanwhile, melt butter in a large pot over medium-high heat. Add shallot, garlic and cumin; cook, stirring, until fragrant, about 1 minute. Add achiote paste and 1 cup broth; cook, stirring and breaking up the achiote, until it’s dissolved. Add potatoes and the remaining 3 cups broth; bring to a boil. Reduce heat to maintain a simmer, cover and cook until the potatoes are easily pierced with a fork, 15 to 18 minutes.Puree the soup with an immersion blender or in a regular blender (in batches, if necessary) until very smooth. (Use caution when pureeing hot liquids.)Add the reserved peppers, milk, salt and pepper to the soup. Bring to a simmer over medium heat. Cook, stirring occasionally, until heated through, 5 to 8 minutes. Serve the soup topped with cheese, avocado and cilantro.TipsTip:Achiote paste is made of annatto seeds and other spices mixed with garlic and bitter orange or vinegar. It can be found in most Latin American grocery stores as well as in many regular grocery stores and online. Store it in the refrigerator for up to 3 months.To make ahead:Refrigerate roasted peppers (Steps 1-2) for up to 2 days.
Position rack in upper third of oven; preheat broiler to high.
Place bell peppers on a baking sheet. Broil, turning every 5 minutes, until charred and softened, 15 to 20 minutes. Transfer to a bowl, cover with plastic wrap and let stand for 10 minutes. Peel, seed and chop the peppers; set aside.
Meanwhile, melt butter in a large pot over medium-high heat. Add shallot, garlic and cumin; cook, stirring, until fragrant, about 1 minute. Add achiote paste and 1 cup broth; cook, stirring and breaking up the achiote, until it’s dissolved. Add potatoes and the remaining 3 cups broth; bring to a boil. Reduce heat to maintain a simmer, cover and cook until the potatoes are easily pierced with a fork, 15 to 18 minutes.
Puree the soup with an immersion blender or in a regular blender (in batches, if necessary) until very smooth. (Use caution when pureeing hot liquids.)
Add the reserved peppers, milk, salt and pepper to the soup. Bring to a simmer over medium heat. Cook, stirring occasionally, until heated through, 5 to 8 minutes. Serve the soup topped with cheese, avocado and cilantro.
Tips
Tip:Achiote paste is made of annatto seeds and other spices mixed with garlic and bitter orange or vinegar. It can be found in most Latin American grocery stores as well as in many regular grocery stores and online. Store it in the refrigerator for up to 3 months.
To make ahead:Refrigerate roasted peppers (Steps 1-2) for up to 2 days.
Originally appeared: EatingWell Magazine, December / January 2021
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Nutrition Facts(per serving)356Calories16gFat43gCarbs12gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
