Cream of Green Chile Soup

This is another family favorite and is usually served on Thanksgiving, however, this year I served the Pumpkin Soup which was also a big hit! The best thing about this recipe is that you can use it to make any “cream” soup that you want, i.e. Cream of Broccoli, Cream of Asparagus, etc… Just substitute the green chilies for any vegetable that you prefer.

Ingredients:
58 oz. fresh chicken stock
(4 – 14 ½ oz. cans if fresh is unavailable)
1 onion diced small
12 oz canned green chilies minced
½ teaspoon cumin
1 tablespoon fresh parsley chopped
2 tablespoons fresh cilantro chopped
½ teaspoon fresh ground pepper
½ teaspoon Tabasco sauce
½ teaspoon Worcestershire sauce
1 cup butter melted
1 cup flour
Salt to taste
1 cup heavy cream

Directions:

Bring stock to a boil.

Sauté onion and green chilies in a small amount of oil on low heat until onion is soft and somewhat caramelized; add spices; add to stock and simmer 20 minutes.

Meanwhile, combine melted butter and flour, mix well.

Add ¾ of butter/flour mixture to the soup and whip until smooth. It will begin to thicken (If a thicker soup is desired add more of the mixture.)

To finish, add the cream slowly while stirring. Add salt and adjust seasonings.

Tagged as: @MyVineSpace, cheryl wolhar, food, Recipes, slow food