Fresh Green Chile Soup with Tumbleweed Greens

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.

Purée 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 purée through a fine sieve.

Heat the purée in a saucepan. Serve hot, garnished with tumbleweed greens.