Fresh green chile soup with tumbleweed greens
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Green anaheim chiles | |
| 2 | mediums | Red bell peppers |
| 2 | Very large russet potatoes, peeled and cut into 1/2\" cubes | |
| 2½ | teaspoon | Salt |
| 6 | cups | Chicken stock |
| 1 | teaspoon | Black pepper |
| 3 | Garlic cloves, chopped | |
| 6 | tablespoons | Sour cream, for garnish |
| ¼ | 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. l Serve hot, garnished with sour cream and the tumbleweed greens. *********************** Green chiles are commonly found in most Southwestern kitchens. They ar eused as a condiment by Native Americans in northern Arizona and throughout the pueblos of New Mexico. Here they are used as a base for a spicy soup. The garnish of tumbleweed greens and sour cream is a refreshingly cool contrast to the fiery taste of the chiles.
This dish can be served as a meal in itself with Indian Frybread, Piki Bread, or Adobe Bread. It also makes an excellent first course.
From "Native American Cooking," by Lois Ellen Frank Submitted By HILDE MOTT On 11-19-94