Guest guest Posted December 19, 2007 Report Share Posted December 19, 2007 This was posted by Kathy O. in the gourmet side dish group and I wanted to share here. Marsha CREAM OF GREEN CHILE SOUP From the El Paso Chile Co. Texas Border Cookbook 2 corn tortillas 6 long green chiles, peeled, seeded and chopped or use canned (1 cup) 1/2 stick unsalted butter 2 cups chopped onions 1 clove garlic, minced 1/2 tsp oregano 2 bay leaves 3-1/2 cups veg. broth, homemade or canned 1 lb. (2 medium) baking potatoes, peeled and chunked 1/2 tsp salt 1/4 tsp black pepper 1/3 cup whipping cream 2 cups grated Monterey Jack cheese or mozzarella or a combination of both Cut tortillas into 1/4 " wide strips and leave uncovered at room temperature until they are dry and crisp, about 24 hrs. In a 4 qt. saucepan over low heat, melt the butter. Add the onions, garlic, oregano, and bay leaves and cook, covered, stirring once or twice, for 10 minutes. Stir in the broth, potatoes, salt and pepper and bring to a boil. Lower heat and simmer, partially covered, stirring twice, until the potatoes are very tender, about 25 minutes. Cool soup slightly, discard bay leaves, and puree in food processor. Return soup to pan, stir in green chiles, and set over medium heat. Bring to a simmer and cook, uncovered, stirring frequently, until the soup has thickened, about 15 minutes. Stir in the cream and adjust the seasoning. Can be prepared up to 3 days ahead. Rewarm over low heat, stirring often. Ladle soup into wide bowls, sprinkle the cheese over the soup, and scatter the tortilla strips over the cheese. Serve immediately. ______________________________\ ____ Never miss a thing. Make your home page. http://www./r/hs Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 19, 2007 Report Share Posted December 19, 2007 Hm..... the gourmet side dish group - now that sounds very interesting! Would you post info about the group? I might want to check it out and possibly join. Denise -------------- Original message ---------------------- Marsha <darkcydesky > This was posted by Kathy O. in the gourmet side dish > group and I wanted to share here. > Marsha > > CREAM OF GREEN CHILE SOUP > > From the El Paso Chile Co. Texas Border Cookbook > > 2 corn tortillas > > 6 long green chiles, peeled, seeded and chopped or use > canned (1 cup) > > 1/2 stick unsalted butter > > 2 cups chopped onions > > 1 clove garlic, minced > > 1/2 tsp oregano > > 2 bay leaves > > 3-1/2 cups veg. broth, homemade or canned > > 1 lb. (2 medium) baking potatoes, peeled and chunked > > 1/2 tsp salt > > 1/4 tsp black pepper > > 1/3 cup whipping cream > > 2 cups grated Monterey Jack cheese or mozzarella or a > combination of both > > > > Cut tortillas into 1/4 " wide strips and leave > uncovered at room temperature > until they are dry and crisp, about 24 hrs. > > > > In a 4 qt. saucepan over low heat, melt the butter. > Add the onions, garlic, > oregano, and bay leaves and cook, covered, stirring > once or twice, for 10 > minutes. Stir in the broth, potatoes, salt and pepper > and bring to a > boil. Lower heat and simmer, partially covered, > stirring twice, until the > potatoes are very tender, about 25 minutes. > > > > Cool soup slightly, discard bay leaves, and puree in > food processor. Return soup > to pan, stir in green chiles, and set over medium > heat. Bring to a simmer and > cook, uncovered, stirring frequently, until the soup > has thickened, about 15 > minutes. Stir in the cream and adjust the seasoning. > Can be prepared up to 3 > days ahead. Rewarm over low heat, stirring often. > > > > Ladle soup into wide bowls, sprinkle the cheese over > the soup, and scatter the > tortilla strips over the cheese. Serve immediately. > > > > > ______________________________ > ____ > Never miss a thing. Make your home page. > http://www./r/hs Quote Link to comment Share on other sites More sharing options...
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