This Roasted Potato Tomatillo Bisque is delightfully rich and creamy. The roasted potato shines through to perfection. The tomatillo salsa and cilantro oil bring magic to the overall flavor.
I’m so excited! I mordant wool yarn for the first time. Mordant is a process that binds natural dye to the fibers. Alum Sulfate is what is used for wool. First, you wash the yarn and add it to a pot of hot water mixed with alum then allow it to simmer for an hour. You can either rinse and hang dry or add a dye to the water and alum solution right away. My mom sent me hibiscus flowers from her friend’s yard. The hibiscus flowers were deep red yet they produced a beautiful green. It’s really cool to see what color gets produced. My friend Beto brought me some of his orange-pink hibiscus flowers and surprisingly they turned the yarn into a chartreuse green color. So far, I have dyed yarn with oxalis flowers making a beautiful yellow, logwood bark made a purple or lavender, Camilla flowers made a grey-blue-purple and the hibiscus flowers. I have been saving avocado pits and yellow onion skins and collecting daylilies and more oxalis. They will be my next attempt. The best part is deciding on what to knit.
I love a crisp white Rioja or a Sauvignon Blanc from the Marlborough region of New Zealand.
Roasted Potato Tomatillo Bisque - CaliZona
Ingredients
Roasted Potatoes - recipe below
- Roasted Tomatillo Mandarin Salsa - recipe below
- 2 Tablespoons Regular Extra Virgin Olive Oil
- 1/2 Onion – diced
- 6 Cups Filtered Water
- 1 Tablespoon Lime Juice - fresh squeezed
- 2 Tablespoons Sea Salt – or to taste
- ½ Teaspoon Black Pepper
- 2 Tablespoons Butter
- 2 Tablespoons White Rice Flour
- 2 Cups Half and Half
- 8 oz or 2 1/4 Cups Jack or Cheddar Cheese – shredded
Roasted Potatoes
- 6 Yukon Gold Potatoes about 2 lb
- 2 Tablespoon Olive Oil - Extra Virgin Olive Oil
- 2 Cloves Garlic – minced
- Sprinkle with Sea Salt
Roasted Tomatillo Mandarin Salsa - double for garnish
- 6 - 7 Tomatillos - 3/4 lb.
- 1/4 White Onion
- 1 Serrano Chili Peppers
- 1/2 Cup Cilantro
- 1 Clove Garlic
- 2 Tablespoons Mandarin Juice - fresh squeezed
- 1/4 Teaspoon Mandarin Zest optional
- 1/2 Teaspoon Sea Salt
Garnish
- Tomatillo Salsa
- Cilantro
- Sour Cream - optional
Instructions
Potatoes
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Preheat the oven to 400 degrees
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Dice the potatoes into 1/2 inch cubes. Put the potatoes onto a parchment lined baking sheet.
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Add the oil, garlic and salt. Mix together to coat all the potatoes evenly.
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Place in the oven on the middle rack for 45 minutes. Make sure to keep an eye on them.
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Remove from oven and let cool.
Salsa
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Peel the paper skin off of the tomatillos and cut in half, then spread them out on a parchment-lined baking sheet, cut side down.
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Turn on the broiler and broil tomatillos for 6 – 7 minutes then flip over for another 3 – 4 minutes or until very soft and slightly burnt.
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Add the onion to a pot of water and bring to a boil, then remove, let cool and add to a food processor.
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When tomatillos are finished cooking, let cool and add to the food processor.
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Cut the stems off the serrano then de-seed and add to the food processor along with the cilantro, garlic, lime, and salt. Puree until smooth.
Soup
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Shred the cheese and set it aside.
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Dice the onion and add to a 5 1/2 quart soup pot along with the oil and sauté on medium-low heat until onions are soft and translucent.
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Add the water, potatoes, tomatillo salsa, lime juice, salt and pepper.
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10. Let simmer on low heat.
Cheese sauce and assembly
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Meanwhile, melt the butter in a large saucepan over medium-low heat.
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When the butter is melted, add the flour and stir for about a minute.
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Slowly whisk in the half and half a little at a time. It will clump and then smooth out.
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When the half and half is hot, slowly add the cheese a little at a time.
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When completely melted, add to the soup.
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In a food processor puree in batches or use a handheld immersion blender.
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Pour back into the soup and stir.
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Serve it with tomatillo salsa, cilantro oil and sour cream if desired.
