| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Appetizers, Soups, Vegetables |
6 |
Servings |
INGREDIENTS
| 12 |
|
Green anaheim chiles |
| 2 |
|
Red bell peppers |
| 2 |
|
Potatoes, cubed |
| 2 1/2 |
t |
Salt |
| 6 |
c |
Stock |
| 1 |
t |
Black pepper |
| 3 |
|
Garlic cloves, chopped |
| 1/4 |
c |
Tumbleweed greens, for |
|
|
garnish |
INSTRUCTIONS
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. Serve hot, garnished with
tumbleweed greens.
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