Try this Fresh Green Chile Soup with Tumbleweed Greens recipe, or contribute your own.
Suggest a better descriptionRoast 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, garnished with tumbleweed greens.
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Serving Size: 1 Serving (1463g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 90 | ||
Calories from Fat: 2 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 5642.8mg | 195 % | |
Potassium 119.6mg | 3 % | |
Total Carbohydrate 22.3g | 7 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 20.7g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 90
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