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
1. 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.
2. 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.
3. Combine sour cream, juice, syrup, and cinnamon; chill until used, up to
4. 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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