Title: Fresh Green Chile Soup with Tumbleweed Greens
Categories: Amerind Soup
Yield: 6 Servings

12		Green anaheim chiles
2	md	Red bell peppers
2		Very large russet potatoes, peeled and cut into 1/2" cubes
2 1/2	ts	Salt
6	c	Chicken stock
1	ts	Black pepper
3		Garlic cloves, chopped
6	tb	Sour cream, for garnish
1/4	c	Tumbleweed greens, for garnish

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. l Serve hot, garnished with sour cream and the tumbleweed greens. ***********************

From "Native American Cooking," by Lois Ellen Frank Typed for you by Hilde Mott

previous

next