Fresh Green Chile Soup With Tumbleweed Greens
Ingredients
12 each green anaheim chiles
2 medium red bell peppers
2 large potatoes, cubed
2 1/2 tsp. salt
6 C.(s) stock
1 tsp. black pepper
3 each garlic cloves, chopped
1/4 C.(s) tumbleweed greens, for garnish
Cooking 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 tsp. 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 C. 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)