Over a week and half ago I attended a cooking class with my girlfriend Dianne at Sur La Table Downtown Summerlin. The evenings class was “Winter Soups and Stews”. By the end of the evening we had a few wonderful warm bowls of goodness to try out, they were:
- Maple-Braised Butternut Squash Soup with Thyme
- Hearty Tuscan Beef and Red Wine Stew
- Chicken and Herb Dumpling Soup
- Green Chile Stew with Chipotle Cream
The store has a decent kitchen setup, more so for demos, as you don’t really have a cooking prep kitchen to yourself. We had small chopping area and hot pots for cooking our soups. It did it’s purpose.
The Verdict of the Evenings Soups?
I don’t normally eat chicken nor red meat but I had a small taste of all of the soups & stews. If you are a meat eater the Tuscan Beef and Red Wine Stew was a hit by a few of the students that evening. I would let it simmer way longer though so that the meat just melts in your mouth – it was a tad rubbery but the broth was buttery and beautifully rich with the red wine.
For myself, I LOVED the Green Chile Stew with Chipotle Cream (picture above)! It was my superstar of the evening and I took that as my soup to bring home. I love any kind of soup with new potatoes. The green chiles and tomatillas made the soup taste so fresh and delightful. It was just as good the second day, but I wished I had the chipotle cream as well as it was missing some punch it had the first I have tried it. Don’t skip the step for the cream on top. This soup is very healthy outside of the cream, so in the future I would attempt to make the chipotle cream with cashews (lactose free option) or a lower fat option (like yogurt instead of sour cream).
Green Chile Stew with Chipotle Cream Ingredients:
- 4 tbsp extra virgin olive oil
- 1 large yellow onion, diced
- 2 large jalapeño chiles, trimmed, seeded, and cut into 1/4 inch dice
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp dried mexican oregano
- 2 tbsp all purpose flour
- 5 cups vegetable broth
- salt and pepper
- 1 pound new potatoes, washed and cut into 1/2 inch dice
- 6 large tomatillos, husks removed, scrubbed and cut into 1/2 inch dice
- 1 (15 ounce) can pinto beans, drained and rinsed
- 3 pounds roasted and peeled green chiles, such as Anaheim and Poblano, or a mix
- 1/2 cup chopped fresh cilantro, divided
- 1 cup sour cream (or yogurt or cashew cream)
- 4 tsp chipotle peppers in Adobo, or to taste, minced
- 1 tbsp freshly squeezed lime juice, or to taste
- Place olive oil in a large Dutch Oven and heat over medium heat
- Add onion, tomatillos and jalapeño, and cook, stirring occasionally, until vegetables are softened, about 6 to 8 minutes.
- Add garlic, cumin, and oregano and cook, stirring often, for 2-3 minutes.
- Sprinkle vegetables with flour and cook, stirring often, for 1 to 2 minutes.
- Add broth and stir well. Taste the stew and season generously with sal and pepper.
- Add potatoes, beans and chiles. Reduce heat to medium-low, cover Dutch oven, and simmer until potatoes and tomatillos are tender, about 20 to 25 minutes. Stir 2 tablespoons chopped cilantro into stew during the last 5 minutes of cooking.
- Place sour cream (or yogurt or cashew cream) in a small mixing bowl.
- Stir in chipotles and lime juice. Taste and season with salt and pepper, plus additional chipotle and lime juice as needed.