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
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