Green Chilie Soup

INGREDIENTS
2   tablespoons olive oil
1   medium white onion, chopped
4   cloves garlic, minced
3   Poblano chilies, seeded, diced to ½ inch (2 cups
4   Anaheim chilies, seeded, diced to ½ inch (2 cups)
3   tomatillos, peeled, washed, chopped
2   cups low sodium chicken or vegetable broth
2   cups dry white table wine (Chardonnay works best)
1   medium Yukon Gold potato, peeled, diced (1 ¼ cup)

METHOD

In a large saucepan, warm the olive oil and add the onions. Cokk the onions for 4 to 5 minutes until beginning to look translucent and add the garlic, the two chilies and the tomatillo. Cook the vegetables for 4 to 5 minutes, stirring often,  until they begin to soften. Add the broth, wine and potato. Bring to a boil and reduce the heat to a simmer. Cover and cook for 15 minutes.

Using batches as necessary pour the soup into a food processor or blender and process to a puree. Pour into a clean sauce pan and serve from there. The recipe will produce about 8 cups of a mildly spicy soup. If you want more pepper in your soup, add as many seeded and chopped jalapeno peppers as you wish along with the chilies and process from there