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Soup season
Published: 11/2/2007 5:30 PM
Last Modified: 11/2/2007 5:30 PM

It's finally, but just barely, cold enough for soup.

I'm ready for thick, root vegetable, serious soups -- soups perfect for sopping up the dredges with a piece of bread.

This is why I'd rather not eat soup in a restaurant. In a restaurant, I can't tip my bowl to eat every last bite or slide my bread across the bottom.

So it looks like I'll be making soup at home.

Here's a recipe from Mollie Katzen's book "Soups," that I can't wait to make.

Potato and Chilie Soup
4 medium potatoes
3 cups water
1 1/2 cups chopped onion
1 tablespoon olive oil
1 1/2 cups diced bell pepper
1 1/2 cups diced green chilies
1 3/4 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried basil
2 medium cloves garlic, minced
Fresh black pepper, to taste
1 cup milk
3/4 cup sour cream
3/4 cup grated jack cheese
2 scallions, finely minced
1. Scrub the potatoes, cut them into small chunks and cook in the water, partially covered, until tender (about 20 minutes). Set aside, water and all, and cool to room temperature.
2. Meanwhile, begin sauteeing the onion in olive oil in a soup pot or dutch oven over medium heat. After several minutes, add bell pepper, chilies, salt, cumin, basil, garlic and black pepper. Continue to saute over medium heat until the vegetables are tender, 8 to 10 minutes. Remove from heat.
3. Puree the potatoes in their cooking water, using a blender or a food processor. Add the puree to the potful of sauteed vegetables, and stir in the milk and sour cream. Whisk until well blended.
4. Heat the soup very slowly. When it is hot, stir in the cheese and scallions.


Reader Comments 8 Total
Jason Ashley (5 years ago)
OK, so I'm not a big cook (as in "one who cooks often"), but this recipe had me licking my lips. Seriously, Natalie, this one seems like a winner, so I'm printing it out and taking it to my friend with a bigger kitchen. xoxo
Natalie T. (5 years ago)
That is the best sounding soup I have ever read and believe me I'm going to try it as soon as we get some cooler weather out here in California. I'll let you know if it is as big a success as I think it will be. Thanks, see ya'
Natalie Fan (5 years ago)
Yummy! Sounds like Mom's potato soup with a kick. Can't wait to try it!
San Francisco Food Dude (5 years ago)
Can't wait to try this soup!!
shortcake (5 years ago)
Made this soup this weekend. It was really good. I think next time I'll make sure the onions are cut much smaller and saute them longer. (They were still a little crunch for me.) I might even omit the green pepper. I cooked a few slices of bacon and crumbled into the soup. It was really good. Thanks for the recipe.
shortcake (5 years ago)
Made this soup this weekend. It was really good. I think next time I'll make sure the onions are cut much smaller and saute them longer. (They were still a little crunch for me.) I might even omit the green pepper. I cooked a few slices of bacon and crumbled into the soup. It was tasty. Thanks for the recipe.
shortcake (5 years ago)
Made this soup this weekend. It was really good. I think next time I'll make sure the onions are cut much smaller and saute them longer. (They were still a little crunchy for me.) I might even omit the green pepper. I cooked a few slices of bacon and crumbled into the soup. It was tasty. Thanks for the recipe.
shortcake (5 years ago)
oops. I tried editing my comment, and it sent over 3 times. Sorry. :)
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Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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