Serves 10
6 long green chiles, peeled, seeded and chopped or use canned (1 cup)
3 oz. olive oil (Use 1 oz. to prepare chilis and 2 oz. in the soup).
2 oz. unsalted butter or margerine
1 medium yellow onion, diced
5 ribs celery, diced
1 clove garlic, minced
1 tsp dry thyme
3 bay leaves
3-1/2 to 5 cups chicken broth, homemade or canned
1 lb. (2 medium) baking potatoes, peeled and chunked
1/4 tsp white pepper
2 Tbs. chopped parsley
1 cup half and half
1 cup sour cream plus 1/2 cup more if using as garnish.
1/2 cup shredded Cheddar cheese as garnish.
CAUTION: Use gloves and do not touch your eyes while handling green chilies. Dip each chili in olive oil and place on a cookie sheet. Place under broiler, about 3" from heat source. Broil until chilies are slightly scorched. Turn chilies and repeat process. It will take only 3 to 4 minutes on each side. Place chilies in freezer 3 hrs. Remove and pull skin from flesh of chilies. Remove seeds and membranes.
Bring water to boil, add potatoes and return to boil. Lower heat and simmer, partially covered, stirring twice, until the potatoes are very tender, about 25 minutes.
Meanwhile, in a 4 qt. saucepan over low heat, melt the butter with 2 oz. olive oil. Add the onions and celery. Saute until onion is carmelized and celery is tender. Add 3-1/2 cups chicken broth then add garlic, thyme, bay leaves, pepper, parsley and cook, covered, stirring once or twice and cook until vegetables are tender adding stock as needed to keep moist but not too soupy yet.
Cool soup slightly and discard bay leaves.
Drain potatoes and add to the soup. Puree in food processor, adding chicken broth to get desired consistency.
Return soup to saucepan, 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 half and half and 1 cup sour cream and heat but do not boil. Adjust the seasoning.
This soup can be prepared up to 3 days ahead. Rewarm over low heat, stirring often.
Ladle soup into wide bowls, sprinkle the sour cream and cheese over the soup, and serve immediately.
© HWS, 2004