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Fresh Green Chile Soup with Tumbleweed Greens

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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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