Fresh Green Chile Soup with Tumbleweed Greens
12 ea Green anaheim chiles 2 md Red bell peppers 2 lg Potatoes, cubed 2 1/2 ts Salt 6 c Stock 1 t Black pepper 3 ea Garlic cloves, chopped 1/4 c Tumbleweed greens, for -- garnish
Ingredients
- 12ea green anaheim chiles
- 2medium red bell peppers
- 2large potatoes, cubed
- 21/2 ts salt
- 6cup stock
- 1tsp black pepper
- 3ea garlic cloves, chopped
- 1/4cup tumbleweed greens, for
Directions
- 1
12 ea Green anaheim chiles 2 md Red bell peppers 2 lg Potatoes, cubed 2 1/2 ts Salt 6 c Stock 1 t Black pepper 3 ea Garlic cloves, chopped 1
- 2
Peel the chiles and peppers, pull off the stems, remove the seeds and veins, and set aside
- 3
In a medium saucepan, parboil the potatoes in boiling water with 1 teaspoon of the salt until tender
- 4
Puree the green chiles and then the red peppers separately in a food processor until smooth
- 5
Mix the purees together, add the potatoes and stock, and process in 2-cup batches for another minute, or until smooth
- 6
Add the remaining salt, the pepper, and garlic and process again
- 7
Press the puree through a fine sieve
- 8
Heat the puree in a saucepan