INGREDIENTS

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.

A Message from our Provider:

“You’re on this planet for a purpose. Find it.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
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