| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Soup | 8 | Servings | |
INGREDIENTS
| 1 | Leek, 3/4 lb. | |
| 1 | Fresh poblano chili, 3 oz. | |
| 1 | Dried ancho chili, 3/4 oz. | |
| 1 | T | Olive or salad oil |
| 6 | c | Chicken or vegetable broth |
| 1/2 | c | Sour cream |
| 1 1/2 | t | Fresh lime juice |
| 1 1/2 | t | Maple syrup |
| 1/4 | t | Ground cinnamon |
| 1 | 16-oz. pumpkin | |
| 1/4 | c | Honey |
| 1 | T | Minced fresh sage |
| 1 | T | Thyme leaves |
| Salt and pepper | ||
| Cilantro sprigs |
INSTRUCTIONS
From: Althea LeBlanc <TheaLater@AOL.COM> Date: Fri, 12 Jul 1996 08:18:30 -0400 Source: THE ANASAZI RESTAURANT, Inn of the Anasazi, Santa Fe Trim root end of leek and tough parts of green tops, and discard; use only very tender green section. Slice leek crosswise into 1-inch pieces; pull layers apart and rinse away grit. Rinse poblano and ancho chilies; remove and discard stems. Cut both chilies open; rinse out seeds. Chop separately. To a 5- to 6-quart pan over high heat, add oil. When hot, add leek and poblano chili. Saute vegetables until tinged brown, about 5 minutes; add ancho chili during the last minute. Add broth, cover, and simmer to blend flavors, about 30 minutes. Combine sour cream, juice, syrup, and cinnamon; chill until used, up to 4 hours. In a food processor or blender, puree vegetables and broth, pumpkin, honey, sage, and thyme until smooth. (If making ahead, chill covered up to 2 days.) Return puree to pan; heat over medium-high heat until hot. Season to taste with salt and pepper. Ladle equally into 8 soup bowls; garnish with a swirl of cinnamon-maple cream and cilantro. Per serving: 143 cal., 45% (65 cal.) from fat; 4.3 g protein; 7.2 g fat (2.9 g sat.); 21 g carbo.; 102 mg sodium; 6.3 mg chol. From "Thanksgiving as you like it," Sunset Magazine, November 1995, EAT-L Digest 11 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 108
Calories From Fat: 42
Total Fat: 4.8g
Cholesterol: 7.5mg
Sodium: 162.6mg
Potassium: 183.6mg
Carbohydrates: 17g
Fiber: 2.3g
Sugar: 12.4g
Protein: 1.2g