Try this Fresh Green Chile Soup with Tumbleweed Greens recipe, or contribute your own.Suggest a better description
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.
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|Serving Size: 1 Serving (1463g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 2 (2%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 90
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