1/2 stick unsalted butter
1 lb.(2 medium) baking potatoes, peeled and chunked
1/3 cup whipping cream
2 cups chopped onions
2 cups grated Monterey Jack, or mozzarelle cheese, or combination of both
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon black pepper
2 bay leaves
6 long green chiles (1 cup or canned chopped green chiles can be substituted)
3 1/2 cups chicken broth homemade or canned
In a 4 qt. saucepan over low heat, melt the butter. Add the onions, garlic, oregano and bay leaves and cook, covered stirring once or twice, for 10 minutes. Stir in the chicken broth, potatoes, salt and pepper and bring to a boil. Lower heat and simmer, partially covered, stirring twice, until the potatoes are very tender, about 25 minutes. Cool soup slightly, discard bay leaves, and puree in food processor. (This is really messy, but careful not to do too much at a time). Return soup to pan, stir in green chiles and set over medium heat. Bring to a simmer and cook, uncovered, stirring frequently until the soup has thickened, about 15 minutes (Don't worry that it is not really thick). Stir in the cream and adjust seasoning if desired. (This can all be done up to 3 days ahead and rewarmed over low heat, stirring frequently.) Ladle soup into bowls, sprinkle with cheese (and crumbled tortilla chips if desired).
Originally posted 2/17/08
This is an absolutely delicious Costa Rican staple that used to be served at every evening meal. Now it is served anytime. You will find i...
When I first lived in Costa Rica almost 40 years ago every home and restaurant used a "Chorreador de Café" to make the best tastin...
(español, ver mas abajo) Costa Rican Chorreadas are quick and easy to make, especially if you have lots of fresh corn on hand. There are ...
"Bizcochos" or "Rosquillas de Queso", a traditional Costa Rica snack food, are corn meal cheese rings. Usually, bizcoch...
This week we tried something we'd never done before, we brined a fresh ham and cooked it outdoors, in our wood fired stone oven. All I ...
John has really enjoyed "platano maduro" and the many ways it can be served. This simple recipe has become one of his favorites f...
Many years ago I was served “Pumpkin Soup” while on vacation in Jamaica. I have never forgotten the wonderful party in my mouth with the i...
Ingredients: 2 ripe plantains (platano maduro) Note: The skin will be almost black. 1 tablespoon butter or margarine 1 cup milk 2 tables...
Every now and then I miss some of the great Tex-Mex food we enjoyed in Houston. Finding canned enchilada sauce here in Costa Rica has p...
This past month we spent a week in Texas visiting friends and family. The friends we stayed with offered us some of the new Flour & Co...