Cream of Green Chile Soup
(from Lucianolinda’s recipe box)
Kelly Brant printed this in the Arkansas Democrat Gazette
Source: Arkansas Game and Fish Commission's New Cookbook
Serves 8 peopleCategories: Soup
Ingredients
- 12 fresh green chiles such as Anaheim or poblano
- 1 Tbsp. butter
- I lge. sweet yellow onion, chopped
- 6 cloves garlic, peeled
- 1 tsp. Mexican oregano or marjoram
- 4 cups chicken stock
- 1 (15 oz.) jar crema Mexicana or 2 cups homemade crema Mexicana *
- Fresh cilantro
- lime wedges
Directions
- Heat broiler or grill.
- Roast peppers, turning frequently, until skins are charred and uniformly blistered.
- Place roasted peppers in a sealable plastic bag for 10 to 15 minutes. peel peppers; remove and discard stems, seeds and membranes. Chop and set aside.
- In a stock pot or Dutch oven over medium heat, melt butter. Add the onion and sauté until tender. Stir in garlic and oregano; cook 1 minute. Add chiles and chicken stock; bring to a boil. Reduce heat, cover and simmer for 15 to 20 minutes.
- Transfer mixture to a food processor or blender and puree until smooth. Return to pot . Stir in crema. Cook over low heat until heated through; do not boil. Serve garnished with cilantro and lime wedges.
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- to make Crema Mexicana; Combine 2 cups cream and 6 Tbsp. full-fat buttermilk or sour cream. Cover and let stand at room temperature 12 to 24 hours or until thickened. Stir, re-cover and chill for at least 8 hours before using. Will keep, refrigerated for about 10 days.