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Cream of Green Chili Soup
1
1
1
1
1/2 C. chicken broth
/3 C. minced onion
large garlic clove
/2 lb. fresh mild green chiles, such as
Anaheim, roasted and chopped
oz. cream cheese, softened
C. sour cream
8
1
1
1
/4 tsp. ground cumin
C. half−and−half
Freshly−ground white pepper, to taste
In a saucepan bring the broth to a boil with the onion. Boil the mixture for 5
minutes, and let it cool.
In a food processor chop fine the garlic and the chiles; add the cream cheese,
sour cream and cumin. Blend the mixture until it is combined well. With the motor
running add the broth mixture in a steady stream. Blend the mixture until it is
combined well, and transfer it to a large bowl. Stir in the half−and−half, white
pepper and salt to taste, and chill the soup, covered, for at least 2 hours or
overnight.
Makes about 8 cups, serving 8 to 10.
Cream of Green Chili Soup
32
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