Fresh Green Chile Soup With Tumbleweed Greens Recipe

Step 1

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.

Step 2

In a medium saucepan, parboil the potatoes in boiling water with 1 teaspoon of the salt until tender.

Step 3

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.

Step 4

Heat the puree in a saucepan. Serve hot, garnished with tumbleweed greens.

Things You'll Need

  • 12ea Green anaheim chiles
  • 2md Red bell peppers
  • 2lg Potatoes, cubed
  • 2 1/2ts Salt
  • 6c Stock
  • 1ts Black pepper
  • 3ea Garlic cloves, chopped
  • 1/4c Tumbleweed greens, for
  • -- garnish

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