Fresh Green Chile Soup with Tumbleweed Greens

50 minutes Prep: 20 minutes Cook: 30 minutes

285 calories per serving view nutrition facts

4-6 servings suggest servings

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Ingredients

12	each	anaheim chilies	green
2	medium	sweet red bell peppers
2	large	potatoes	cubed
2 1/2	teaspoons	salt
6	cups	stock
1	teaspoon	black pepper
3	each	garlic cloves	chopped
1/4	cup	greens	tumbleweed, 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.

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Nutrition Facts

Serving Size 584g

Amount per Serving

Calories 285 15% of calories from fat

	% Daily Value*
Total Fat 5.0g	7%
Saturated Fat 1.0g	6%
Trans Fat 0.0g
Cholesterol 11mg	4%
Sodium 2001mg	83%
Total Carbohydrate 49.0g	16%
Dietary Fiber 4.0g	17%
Sugars 10.0g
Protein 13.0g	26%

Vitamin A	45%		Vitamin C	154%
Calcium	5%		Iron	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

An Absolutely Perfect Roast Goose!

I've destroyed any number of goose dinners and pulled out enough hair to stuff an army pillow over it. I hadn't tried the big birds again for years until I came across this recipe just before Christmas. To say that I was pleased with the way it came out would be an understatement. Just as promised, a moist, flavorful bird with crispy skin that we all fought over. The aroma from that oven put a feral glint in the eyes of my dogs the likes of which I haven't seen since they treed a possum last summer. I can't find the name of whomever submitted this recipe but whoever you are, thanks a million!

Reviewed by RWallach1