Fresh Green Chile Soup with Tumbleweed Greens
Yield
4 servingsPrep
20 minCook
30 minReady
50 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
anaheim chilies
green |
*
|
| 2 | medium |
sweet red bell peppers
|
|
| 2 | large |
potatoes
cubed |
|
| 2 ½ | teaspoons |
salt
|
|
| 6 | cups |
stock
|
|
| 1 | teaspoon |
black pepper
|
|
| 3 | each |
garlic cloves
chopped |
|
| ¼ | cup |
mixed salad greens
tumbleweed, for garnish |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
anaheim chilies
green |
*
|
| 2 | medium |
sweet red bell peppers
|
|
| 2 | large |
potatoes
cubed |
|
| 13 | ml |
salt
|
|
| 1.4 | l |
stock
|
|
| 5 | ml |
black pepper
|
|
| 3 | each |
garlic cloves
chopped |
|
| 59 | ml |
mixed salad 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.
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.
