Foods of the Southwest Indian Nations/Lois Ellen Frank 2002

Fresh Green Chile Soup with Tumbleweed Greens
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
12 green New Mexico or Anaheim chiles 2 medium red bell peppers 2 very large russet potatoes, peeled and cut into 1/2-inch cubes
1-1/2 tespoons salt 6 cups chicken stock 1/2 teaspoon black pepper
3 cloves garlic, finely chopped 6 tablespoons sour cream, for garnish 1/2 cup tumbleweed greens or fresh pea sprouts, for garnish
1 lime, cut into 6 wedges, for garnish



1 Roast the chiless and red bell peppers by the open flame method. Peel the chiles and peppers, pull off the stems, remove the seeds and veins, and set aside.
2 In a medium saucepan, parboil the potatoes in boiling water with 1 teaspoon of the salt until tender.
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 black pepper, and garlic and process again. Press the puree through a fine sieve. Discard the contents of the sieve.
4 Heat the puree in a saucepan. Serve hot, garnish each bowl with sour cream, the tumbleweed greens, and one lime wedge.
5 NOTE: If using New Mexico green chiles you may want to use the mild variety. New Mexico chiles tend to be hotter than Anaheim chiles and will make this soup quite hot. If you want soup that is less spicy, use 8 green chiles with 6 red bell peppers.

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