Roasted Poblano Pepper, Potato & Cauliflower Soup & Betty's Rosbottom

It's freezing in Austin today--once again, we're having a "snow" day--which means extremely icy conditions that Texans seem to think they can drive in, and bitter arctic air that seems to penetrate my fingers and toes--even inside my toasty kitchen! Needless to say, this is not your usual January day in the Live Music Capital of the World. Sad for me, and despite the multitude of local weather forecasters' predictions, no snow is anywhere to be seen! I woke up before dawn to catch a glimpse of the minuscule inches before the Texas sun melted it away....jumped back in my warm bed when I saw ice covering the back terrace.

All snuggled up in the kitchen with a hot cup of coffee, morning crossword, and fireplace ablaze, I found an e-mail from Betty Rosbottom's blog offering a recipe for piping hot soup that would counter freezing temperatures--in New England, mind you. If I couldn't have snow to enjoy, perhaps soup would help warm my frozen toes and make the house smell good.

As I searched through my recipes, I found this spicy poblano, potato, and cauliflower soup recipe. I had developed it almost exactly a year ago on a warm Austin day. I thought I would make it tonight, but I  had used all the fresh poblano peppers for fajitas last night. So instead, I will make Betty Rosbottom's onion soup recipe http://bettyrosbottom.com. It sounds perfect for this frigid Austin evening (I don't get to type those words often) and I have homemade beef stock, onions, and Gruyere cheese in the fridge.

Betty now teaches occasionally at the Different Drummer's Kitchen in Northampton, Massachusetts. Sounds cold there too. The Betty Rosbottom Cooking School Cookbook is one of the top 10 cookbooks to own. Tattered and stained, it's straightforward, with some of the best recipes for entertaining I have come across over the years. It's out of print, but you can easily find copies on Amazon.com or Jessica's Biscuit.

Someday, I hope to attend one of Betty's cooking classes. To do so, however, would require heading north. I've been back in Texas too long now. I so hate cold weather, boots, hats and gloves, and relish flip flops, t-shirts and shorts while admiring my February roses. I must try and convince her to travel south to the Whole Foods Cooking School in Austin! Think she would love the Food & Wine Festival in April? Wish me luck! Oh--and enjoy the soups.

Roasting the potatoes and cauliflower gives the soup great depth and sweetness.
Poblano pepper adds a nice bite.

It's not cold in Austin today, but the vegetable drawer was full and something had to be done--or made--today. I had planned to make potato, bacon and cheddar soup later this week, so there were Yukon gold potatoes. The large head of cauliflower was for roasting with chickpeas and olives for dinner one night. In a change of heart, they both joined together today in a new soup recipe, that I think I'll be making a lot this winter. The Poblano pepper was left over from last week's Chile Rellenos. It joined the pot for a laid back touch of heat. If you don't like spicy, you can leave it out. Don't skip roasting the vegetables though--this step adds a delicate sweetness and an intense depth of flavor to this bowl of warm goodness that you don't want to miss.

Enjoy!
  
Roasted Potato, Poblano and Cauliflower Soup
Serves 8
Printable Recipe

5 large Yukon Gold potatoes, coarsely chopped
1 large head cauliflower, cored and coarsely chopped
2 large Vidalia onions (4 cups), chopped
3 large garlic cloves, minced
1 large Poblano pepper, roasted, peeled, and chopped
Bay leaf
2 tablespoons olive oil, divided
2 tablespoons unsalted butter
2 1/2 - 3 quarts chicken stock
Salt and freshly ground pepper to taste

Preheat oven to 450°F.         

5 Yukon Gold potatoes, 2 Vidalia onions, 3 garlic cloves, 1 head of cauliflower
and one Poblano pepper make one large pot of tasty winter soup.

Coarsely chop potatoes and cauliflower. If not using a non-stick baking sheet,
spray with cooking spray to prevent sticking.
Place vegetables on baking sheet and toss well with 1 tablespoon olive oil.

Season well with coarse salt and freshly ground pepper.
Roast in a 450°F oven for 18-20 minutes, stirring occasionally, so vegetables brown well.

While vegetables roast, saute chopped onions in butter and 1 tablespoon olive oil
over medium heat, until light golden and translucent.

Remove roasted vegetables from oven. Set aside a few small cauliflower florets for garnish.

You want your cauliflower and potatoes to have a good char on them, but not be burned.
Stir up all that fond (crustiness goodness) at the bottom of the pan, too.

Roast Poblano pepper on top of stove or under the broiler. Let rest 10 minutes.
 Peel, de-seed and coarsely chop. Wash hands after doing this!

Add 3 cloves of minced garlic, and the coarsely chopped Poblano pepper to the onions.

Saute garlic and pepper with onions for 2 minutes.

Add roasted cauliflower and potato to pot.

Stir to mix.

Add 2 1/2 -3 quarts of chicken stock, one bay leaf
and salt and freshly ground pepper to taste.
You want your vegetables to be covered with liquid while simmering.
Bring soup to a boil. Reduce heat to low, cover and simmer for about 30 minutes,
or until vegetables are soft, but not falling apart.

Finished soup.
I had planned to puree the soup at this point, but it was delicious,
(and healthier) without cream. I think it would make a tasty cold summer soup pureed.
But for now, I'll just enjoy my warm bowl of veggie goodness.

Garnish with a few reserved Poblano chile pepper slices and charred cauliflower florets.

I think this is the perfect soup for a cold winter's day--or January in Austin! Let me know what you think about my Roasted Potato, Poblano and Cauliflower Soup. Stay warm.


Enjoy! 

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