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Potato Poblano Soup
Potato Poblano Soup
This is a fast and easy Mexican soup recipe that hits the spot on a winter night. If you want to be adventurous with this soup, substitute the regular butter for ganja butter. I sautéed the onions and garlic with 2 tbsp of my ganja butter. Also, after I bowled up the soup, I scooped a melon ball sized orb of ganja butter and placed it in the middle of the soup. The flavors of the ganja butter and the soup work really well with each other. Plus, after eating this at 6PM on a Sunday night, I was terribly stoned until about noon on Monday.
Servings: 4
Ingredients
- 3 whole poblanos
- 1 lb cubed potatoes
- 2 tbsp butter
- 1/2 medium white onion diced
- 1 head minced garlic cloves
- 4 cups chicken or vegetable stock
- salt and pepper
- 8 oz queso fresco or panella cheese
Instructions
Roasting Poblano Peppers
- Turn on your broiler. Place the poblano peppers on a rack on a baking sheet.
- Roast under the broiler for 4-5 minutes a side. The skins will char. Once done roasting, place in a paper bag or a container with a cover. This will help steam off the charred skins. Seed, dice and set aside.
The Soup
- Boil the potatoes for 10 minutes. They should be cook through but still firm. Drain and set aside.
- In a stock pot, saute the onions and garlic in butter over medium high heat for 3-4 minutes. If you happen to have ganja butter, I recommend giving it a try with this soup. The flavors work really well together.
- Add in the potatoes, roasted poblanos, chicken stock, and salt and pepper. Simmer for 15 minutes.
- Bowl it up! Add in small cubes of quest fresco or panella cheese.
Ganja Butter
420 Butter
Caution when consuming this. This butter is extremely strong. I put a melon ball sized scoop in my Potato Poblano soup I was eating and was fucked up for 18 hours.
Equipment
- Ardent Nova Decarboxylator
- Magic Butter machine
Ingredients
Decarboxylation
- 1 oz greens, stems and all
The Butter
- 1 oz decarboxylated greens
- 1 lbs unsalted butter
Instructions
Decarboxylation
- Using the Ardent Nova Decarboxylator, add your greens. Don’t break up the buds. Leave in any extra stems. You want to use everything. This machine only holds 14 grams, so you’ll have to do this process in 2 batches.
The Butter
- Using the Magic Butter machine, add all of the greens and 1lb of butter. I let the butter sit out for half a day to soften to room temp.
- Put the cover on the Magic Butter machine. Set the settings to Butter, 160 degrees. This will take about 2 hours to make. Let the magic happen.
- After the 2 hours are up, let sit for a couple of minutes. This butter is very hot.
- Strain the butter through the mesh butter trainer that came with your Magic Butter machine. Make sure to wear the food gloves that came with the machine. You are going to want to squeeze out as much of the butter as possible from the greens.
- Save in a container. Keep in the fridge. If you aren’t going to use all of the butter within a month, keep it in the freezer.
Jamaican Fish Stew
Jamaican Fish Stew
This Jamaican fish stew is just delicious and very easy to make. This coconut milk soup is great on a cold day. If you don’t want to use tilapia, you can use snapper, mackerel, or even salmon.
Servings: 4
Ingredients
- 1.5 lbs tilapia fillets
- 2 tbsp vegetable or canola oil
- 1 bay leaf
- 1 tsp creole seasoning
- 1/2 medium onion diced
- 1 tbsp minced garlic
- 1 tomato diced
- 1 tsp thyme
- 2 cups coconut milk
- 1 tsp smoked paprika
- 1/2 tsp white pepper
- 3 whole habaneros
Instructions
- Cut the tilapia into chunks. Set aside.
- In a large skillet over medium heat, add cooking oil. Sauté onions, garlic, bay leaf, thyme, and habaneros for 1 minute.
- Add in the smoked paprika, tomato, and white pepper. Cook for a couple of minutes.
- Stir in the coconut milk. Simmer for 10 minutes.
- Add in the tilapia and creole seasoning. Simmer for another 10 minutes or until desired consistency.
- While you’re waiting for the stew to finish, go and chief down a fatty quick. Serve over rice.
