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Title: Green Chile Bisque
Categories: Soup Tex Wine
Yield: 4 Servings
| 4 | tb | Olive oil; divided use |
| 1 | md | White onion; chopped |
| 2 | c | Celery; chopped, back strings removed |
| 1 | lg | Green bell pepper; seeds and membranes removed, chopped |
| 1 | lg | Carrot; scrubbed and chopped |
| 1 | Clove garlic; chopped | |
| 2 | tb | All-purpose flour |
| 2 | c | Nonfat or low-fat milk |
| 6 | c | ;water |
| 1 | Bay leaf | |
| 2 | Serrano chiles OR | |
| 1 | Habanero chile | |
| 1 | lg | Anaheim chile OR |
| 1 | Big Jim chile; roasted, peeled and seeded | |
| 1 | ts | Fresh rosemary; crushed |
| 1/2 | ts | Freshly ground pepper |
| 1/2 | ts | Salt |
| 1/2 | c | Sherry |
Heat 2 tablespoons of the olive oil in a soup pot and saute the onion, celery, bell pepper, carrot, and garlic for 5 minutes. Reduce the heat, cover, and simmer over low heat for another 10 minutes.
In a separate sauce pan, make a roux with the remaining 2 tablespoons oil and the flour. When the flour is lightly browned, stir in the milk and beat with a whisk until smooth. Add the water, bay leaf, chiles, rosemary, pepper, and salt. Then stir in the sauteed vegetables, cover, and simmer over low heat for 20 minutes.
Let cool slightly and then puree in a blender, a little at a time, until well blended. Return the mixture to the pot, stir in the sherry, and cook over low heat until warmed through. Serves 4-6.
Serving suggestions: This soup is nice for a vegetarian lunch with blue cornmeal muffins or whole-grain bread. It is also nice as a first course for a southwestern dinner followed by a main dish, topped off with a melon ice or mango sorbet for dessert. Source: The Sizzling Southwest Cookbook by Lynn Nusom.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com From: Jphelps@shell1.Best.Com (Judi Maedate: 18 Sep 1995 07:41:11 Gmt
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