Side Pannel
Fresh Green Chile Soup with Tumbleweed Greens
Fresh Green Chile Soup with Tumbleweed Greens
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Appetizers, Soups
Ingredients List
- 12 Green anaheim chiles
- 2 md Red bell peppers
- 2 lg Potatoes, cubed
- 2 1/2 ts Salt
- 6 c Stock
- 1 ts Black pepper
- 3 Garlic cloves, chopped
- 1/4 c Tumbleweed greens, for
- -- garnish
Directions
Roast the chiles and peppers by the Open-Flame Method. Peel the chiles and
peppers, pull off the stems, remove the seeds and veins, and set aside. In
a medium saucepan, parboil the potatoes in boiling water with 1 teaspoon of
the salt until tender. Puree the green chiles and then the red peppers
separately in a food processor until smooth. Mix the purees together, add
the potatoes and stock, and process in 2-cup batches for another minute, or
until smooth. Add the remaining salt, the pepper, and garlic and process
again. Press the puree through a fine sieve. Heat the puree in a saucepan.
Serve hot, garnished with tumbleweed greens.
peppers, pull off the stems, remove the seeds and veins, and set aside. In
a medium saucepan, parboil the potatoes in boiling water with 1 teaspoon of
the salt until tender. Puree the green chiles and then the red peppers
separately in a food processor until smooth. Mix the purees together, add
the potatoes and stock, and process in 2-cup batches for another minute, or
until smooth. Add the remaining salt, the pepper, and garlic and process
again. Press the puree through a fine sieve. Heat the puree in a saucepan.
Serve hot, garnished with tumbleweed greens.
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