Green Chili and Cashew Cream Potato Soup

This soup was the result of indecision!!!  This is something that happens when I stare into the pantry while hungry and think of too many possible options.   Sometimes this process works well and other times the results are edible, but not outstanding.  This adventure turned out pretty darned good!!!
I initially intended to make green curry potato soup with coconut milk, but I did not have coconut milk, or as it turns out green curry.  I did have green chili enchilada sauce though.  Here's what I ended up doing:
  1. 3 lbs yukon gold potatoes, cubed and just covered water and simmered until starting to soften, drain about half of the water.
  2. Add one can corn to the potatoes after they boil 
  3. To prepare the soup base, put the following in the blender, or Vita Mix, and blend until smooth, then add to the potatoes and corn and simmer for about 10 minutes. 
    • 1 can green chili enchilada sauce
    • 1/4 cup raw cashews
    • 1 cup hot water(from potato pot)
    • 1/2 white onion
    • 3 teeth fresh garlic
    • 1/4 teaspoon salt
    • 1 tablespoon Better than Bouillon no chic base  
    • Cayenne powder to dust soup as a garnish
So to recap, I started out to make Green Curry, Coconut Milk, Potato Soup and ended up with Green Chili, Cashew Cream, Potato Soup which turned out very well...  I will make it again!!!
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1 comment:

Nikki said...

Hahahah---no you won't! You never make the same thing twice!

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