With the cold weather that has returned to Broken Arrow and the rest of Oklahoma, comes the desire for comfort food that will feed the body, mind and soul. Chef Sean Cummings from OKC shares a very unique, very tasty soup recipe from a dear friend. It’s so fast to make and so delicious, it will become a much-loved, much requested recipe.
What makes this soup even more special is the original source of the recipe. If you’re familiar with Food Network’s show, Restaurant Impossible, you may have seen the episode featuring Poco’s on the Boulevard in Kansas City, MO.
The chef who created the soup was the restaurant’s owner and namesake, Lorenza Llamas. Nicknamed Poco, meaning little in Spanish, this lady may have been small in stature, but had a big heart and huge talent for creating wonderful food. Sadly, she passed away from cancer before the taping of the show.
Now, Poco’s on the Boulevard has a new menu and a new look. One of her daughters has taken over ownership of the restaurant. Thankfully, Poco's legacy lives on in her restaurant, her food, her family and everyone who knew her.
Sweet Potato and Roasted Green Chili Soup
- 2 poblano chiles, roasted
- 3 lbs. sweet potatoes, peeled and chopped
- 48 oz. chicken stock( or broth)
- 1 cup heavy cream
- Sour cream for garnish
To roast the chiles, place the poblanos over gas burner or under broiler until charred all the way around. Place in a glass bowl and cover with plastic wrap. Let stand while cooking potatoes.
In a large Dutch oven, combine chopped sweet potatoes and chicken broth. Bring to a boil, reduce heat, cover and simmer for 10-15 minutes or until potatoes are tender.
Peel the chiles and remove stems and seeds; coarsely chop.
Carefully, transfer the potato mixture to a blender and puree until smooth. Return mixture to Dutch oven.
Add the cream and heat over medium until heated through.
Top individual servings with sour cream.
Makes approximately 10 cups