Yield: 8 Servings
|1 \N||Leek (3/4 lb.)|
|1 \N||Fresh poblano chili (3 oz.)|
|1 \N||Dried ancho chili (3/4 oz.)|
|1 tablespoon||Olive or salad oil|
|6 cups||Chicken or vegetable broth|
|½ cup||Sour cream|
|1½ teaspoon||Fresh lime juice|
|1½ teaspoon||Maple syrup|
|¼ teaspoon||Ground cinnamon|
|1 can||(16-oz.) pumpkin|
|1 tablespoon||Minced fresh sage|
|1 tablespoon||Thyme leaves|
|\N \N||Salt and pepper|
|\N \N||Cilantro sprigs|
From: Althea LeBlanc <TheaLater@...> Date: Fri, 12 Jul 1996 08:18:30 -0400 Source: THE ANASAZI RESTAURANT, Inn of the Anasazi, Santa Fe 1. Trim root end of leek and tough parts of green tops, and discard; use only very tender green section. Slice leek crosswise into 1-inch pieces; pull layers apart and rinse away grit. Rinse poblano and ancho chilies; remove and discard stems. Cut both chilies open; rinse out seeds. Chop separately.
2. To a 5- to 6-quart pan over high heat, add oil. When hot, add leek and poblano chili. Saute vegetables until tinged brown, about 5 minutes; add ancho chili during the last minute. Add broth, cover, and simmer to blend flavors, about 30 minutes.
3. Combine sour cream, juice, syrup, and cinnamon; chill until used, up to 4. In a food processor or blender, puree vegetables and broth, pumpkin, honey, sage, and thyme until smooth. (If making ahead, chill covered up to 2 days.) Return puree to pan; heat over medium-high heat until hot. Season to taste with salt and pepper. Ladle equally into 8 soup bowls; garnish with a swirl of cinnamon-maple cream and cilantro.
Per serving: 143 cal., 45% (65 cal.) from fat; 4.3 g protein; 7⅕ g fat (2.9 g sat.); 21 g carbo.; 102 mg sodium; 6.3 mg chol.
>From "Thanksgiving as you like it," Sunset Magazine, November 1995, EAT-L Digest 11 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .