James's Green Chili soup
12 each green anaheim chiles
2 medium red bell peppers
2 large potatoes, cubed
2 1/2 tsp salt
6 cup stock
1 tsp black pepper
3 each garlic cloves, chopped
Roast the chiles and peppers by the Open-Flame Method. Peel the
chiles and peppers, pull off the stems, remove the seeds and veins,
and set aside. In a medium saucepan, parboil the potatoes in boiling
water with 1 teaspoon of the salt until tender. Puree the green
chiles and then the red peppers separately in a food processor until
smooth. Mix the purees together, add the potatoes and stock, and
process in 2-cup batches for another minute, or until smooth. Add the
remaining salt, the pepper, and garlic and process again. Press the
puree through a fine sieve. Heat the puree in a saucepan. Serve hot,
Mississippi
Jackson