CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables |
|
Soups, Appetizers, Vegetables |
6 |
Servings |
INGREDIENTS
12 |
|
Green anaheim chiles |
2 |
md |
Red bell peppers |
2 |
lg |
Potatoes, cubed |
2 1/2 |
ts |
Salt |
6 |
c |
Stock |
1 |
ts |
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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