Plan Your Own Derby Party

Chipotle Cheddar Bisque

Recipe by Anthony Lamas, Chef and Owner of Seviche Restaurant

Yield: 6 servings

 

  • 2 pounds potatoes, peeled and quartered (or 4 cups mashed potatoes)
  • 1 medium Spanish onion, roughly chopped
  • 1 tablespoon minced garlic
  • 1 tablespoon olive oil
  • 2 ounces canned chipotle chiles with adobo sauce
  • 4 cups chicken stock or water
  • 1 cup heavy cream
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 cup grated smoked Cheddar cheese, plus additional for garnish
  • Kosher salt, to taste
  • White pepper, to taste
  • 1/2 red bell pepper, seeded and diced
  • 1/2 yellow bell pepper, seeded and diced
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon chopped red onion
  • 1 lime
  • 1 cup Crispy Shoestring Potatoes (recipe follows)

Directions:

  1. In a large pan of salted water, cook potatoes in 140ºF water for 20 minutes, then bring to a boil until potatoes are soft. Drain.
  2. In a sauté pan over high heat, sauté onions and garlic in olive oil for 1 minute; add chipotle chiles and adobo sauce; lower heat to medium; continue cooking until onions are soft and translucent, 2 to 4 minutes. 
  3. Combine potatoes, stock or water, cream, cumin and coriander in large saucepan. Bring to gentle boil. Reduce heat to low; simmer 10 minutes. Turn off heat; let cool about 5 minutes. 
  4. Purée with immersion blender until smooth, gradually adding cheese. Season to taste with kosher salt and white pepper. 
  5. Prepare Crispy Shoestring Potatoes: Using a mandolin, cut potatoes into shoestrings. Pat dry. Deep-fry in 350ºF peanut oil until crisp, 1 1/2 to 2 minutes. Drain; set on paper towel. Sprinkle with salt; reserve. 
  6. In small bowl, mix together bell peppers, cilantro and onion. Squeeze lime over; mix in juice. Season to taste with salt. 
  7. Per portion: Garnish each bowl of soup with 1 to 2 tablespoons pepper mixture, 1 tablespoon cheese and 1/4 cup Crispy Shoestring Potatoes.

Crispy Shoestring Potatoes

  • 2 medium unpeeled potatoes, scrubbed
  • Peanut oil for deep-frying, as needed
  • Kosher salt, to taste