Thursday, December 7, 2017

Huevos Rancheros Sweet Potato Soup (Recipe)

So... sometimes Necessity is the Mother of Invention....

This week we didn't have much in the fridge or the cupboards, and ran out of time to run to the store, so it was time to come up with what my DH likes to call a McGyver Meal. ;)
I had some sweet potatoes that I'd cooked in the Instant Pot on Monday, and I had some eggs for protein. With the addition of a can of green chile tomatoes it ended up having a bit of one of my dad's favorite flavors, a "Mexican Ranch Style Eggs" flair.

It turned out well enough that it was deemed necessary to document the basic recipe for future reference. I don't have pictures beyond the finished product but this is the process:

2 TBSP Olive Oil
1 onion chopped
3 carrots shopped
4 baked sweet potatoes (these were leftovers in the fridge~ instant pot cooked)
1 can of tomatoes with green chiles
1.5 boxes of chicken stock
Frozen Corn
Cumin (optional)
Celery Salt
1-2 eggs per person

1. Saute' chopped onions in olive oil till translucent.
2. Add chopped carrots and saute' for another 5-10 minutes, till soft
3. Blend up the baked sweet potatoes, onions, carrots and can of tomato/chiles in the blender.
4. Pour back into the pot and use the chicken stock in the blender to clean out the rest of the vegetable puree', and add to the pot.
5. Season with cumin and Celery Salt to taste.
6. Bring to a boil
7. Add the frozen corn~ 1/4 cup to 1 cup
8. Gently slide each raw egg into the pot of soup, and allow to "poach" for 3-4 minutes.

Serve in a bowl with toast for a yummy and somewhat unique take on poached eggs for dinner.

If you try it out let me know what your verdict is!


No comments:

Post a Comment

Thanks so much for letting me know you were here. I appreciate "thoughtful" comments. :)



Related Posts with Thumbnails