Fresh Green Chile Soup With Tumbleweed Greens Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
12 each: Green anaheim chiles,
2 medium: Red bell peppers,
2 large: Potatoes, cubed
2 1/2 tsp: Salt,
6 cup: Stock,
1 tsp: Black pepper,
3 each: Garlic cloves, chopped
1/4 cup: 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.
Source from luhu.jp
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.
Source from luhu.jp