Fresh Green Chile Soup with Tumbleweed Greens

Ready in 1 hour

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1 ts Black pepper
2 lg Potatoes, cubed
6 c Vegetable stock
2 1/2 ts Salt
1/4 c Tumbleweed greens, for
3 Garlic cloves, chopped
2 md Red bell peppers
12 Green anaheim chiles

Original recipe makes 6 Servings



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, garnished with tumbleweed greens.

Calories Per Serving: 90 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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