Enchilada Soup
Makes 8 serving (1 C each)
Ingredients:
4 T avocado oil, split (1 T to oil pan, 3 to make roux)
1 poblano pepper, coarsely chopped
1 large onion, coarsely chopped
4 large garlic cloves
1/4 C spelt flour
1 1/2 t chili powder
1 t coriander
1/2 t ground cumin
1/2 t garlic powder
1/2 t onion powder
1/4 t cinnamon
salt to taste (I add 1 t)
32 oz vegetable stock
1 t honey
2 large tomatoes, split ( 1 pureed, 1 diced)
2 C corn kernels
1/2 C pepper jack cheese, finely grated
1/2 C smoked Gouda, finely grated
Toppings: sour cream, cilantro, grated cheese
1. Heat 1 T avocado oil over medium-high heat in stockpot.
2. Place poblano, onion, and garlic cloves in food processor fitted with standard blade or in mini-food processor. Process until finely chopped. Gently swirl oil in pan to spread and add processed vegetables to pan.
3. Cook until tender (about 10 min), stirring occasionally.
4. While vegetables are cooking, begin making roux. Add 3 T avocado oil and 1/4 C spelt flour to small sauce pan over medium heat. Blend with back of a metal spoon. Stir with back of metal spoon very frequently and cook about 8 minutes, ensuring that mixture doesn't burn.
5. Turn down heat on veggies to medium-low. Add spices, salt, and roux to veggies and stir with wooden spoon to blend.
6. Add vegetable stock and honey. Turn heat back up to medium-high and stir with wooden spoon to blend. Puree 1 large tomato in food processor and add to pot. Stir to blend. Cover, and bring to simmer, stirring occasionally.
7. Dice 1 large tomato. Add it and corn to pot. Stir, replace lid, and cook additional 6 min, stirring occasionally.
8. Turn down heat to medium-low. Add both cheeses, 1/4 at a time whisking between each addition until well-blended.
Notes:
* A full serving pairs well with a salad. I suggest Spinach Salad with Chipotle-Lime Dressing (click for recipe and salad suggestion), A 1/2 serving pairs well with Black Bean Cakes (click for recipe). I will often make the soup and salad for the first night and then make black bean cakes the second night to serve with leftover soup.
* When available, I use fresh organic corn in this recipe. It's particularly delicious when grilled before adding to the soup. When fresh organic corn isn't available, I use frozen organic.
* Traditional roux uses white flour. When using white flour, the roux will turn the color of a tarnished copper penny when ready. When using spelt flour, as in this recipe, you'll need to carefully watch for burning since the roux is just about copper-colored as soon as oil is stirred in.
Ingredients:
4 T avocado oil, split (1 T to oil pan, 3 to make roux)
1 poblano pepper, coarsely chopped
1 large onion, coarsely chopped
4 large garlic cloves
1/4 C spelt flour
1 1/2 t chili powder
1 t coriander
1/2 t ground cumin
1/2 t garlic powder
1/2 t onion powder
1/4 t cinnamon
salt to taste (I add 1 t)
32 oz vegetable stock
1 t honey
2 large tomatoes, split ( 1 pureed, 1 diced)
2 C corn kernels
1/2 C pepper jack cheese, finely grated
1/2 C smoked Gouda, finely grated
Toppings: sour cream, cilantro, grated cheese
1. Heat 1 T avocado oil over medium-high heat in stockpot.
2. Place poblano, onion, and garlic cloves in food processor fitted with standard blade or in mini-food processor. Process until finely chopped. Gently swirl oil in pan to spread and add processed vegetables to pan.
3. Cook until tender (about 10 min), stirring occasionally.
4. While vegetables are cooking, begin making roux. Add 3 T avocado oil and 1/4 C spelt flour to small sauce pan over medium heat. Blend with back of a metal spoon. Stir with back of metal spoon very frequently and cook about 8 minutes, ensuring that mixture doesn't burn.
5. Turn down heat on veggies to medium-low. Add spices, salt, and roux to veggies and stir with wooden spoon to blend.
6. Add vegetable stock and honey. Turn heat back up to medium-high and stir with wooden spoon to blend. Puree 1 large tomato in food processor and add to pot. Stir to blend. Cover, and bring to simmer, stirring occasionally.
7. Dice 1 large tomato. Add it and corn to pot. Stir, replace lid, and cook additional 6 min, stirring occasionally.
8. Turn down heat to medium-low. Add both cheeses, 1/4 at a time whisking between each addition until well-blended.
Notes:
* A full serving pairs well with a salad. I suggest Spinach Salad with Chipotle-Lime Dressing (click for recipe and salad suggestion), A 1/2 serving pairs well with Black Bean Cakes (click for recipe). I will often make the soup and salad for the first night and then make black bean cakes the second night to serve with leftover soup.
* When available, I use fresh organic corn in this recipe. It's particularly delicious when grilled before adding to the soup. When fresh organic corn isn't available, I use frozen organic.
* Traditional roux uses white flour. When using white flour, the roux will turn the color of a tarnished copper penny when ready. When using spelt flour, as in this recipe, you'll need to carefully watch for burning since the roux is just about copper-colored as soon as oil is stirred in.
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© 2019 Emily Haygood. ALL RIGHTS RESERVED.
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