Cream of Green Chile Soup

Name: Cream of Green Chile Soup
Total time: 5400 s
Yield: 12x 1 cup serve
Cuisine: American
Ingredients: 1 lb Roasted Hatch Green Chilies (2 pounds fresh); 1 minced Jalapeño Chile (optional); 2 tbsp olive oil; 1 tbsp butter; 7 minced garlic cloves; 2 medium onions; 1/3 cup white wine; 4 cup heavy cream; 4 cup half and half; 3 chicken bouillon cubes; 1 1/2 cup sour cream; white pepper; salt

CosmicPraetorian @CosmicPraetorian

Houston, Texas

Inspired by the Green Chile Soup from Café Central in El Paso, TX.
Use Anaheim or Poblano Peppers if you can't find Hatch.
Recipe is by Megan on tastebook.com

CosmicPraetorian @CosmicPraetorian

Houston, Texas

Inspired by the Green Chile Soup from Café Central in El Paso, TX.
Use Anaheim or Poblano Peppers if you can't find Hatch.
Recipe is by Megan on tastebook.com

Saved

Ingredients

1 hour 30 mins

12x 1 cup serve

1 lbRoasted Hatch Green Chilies (2 pounds fresh)
1minced Jalapeño Chile (optional)
2 tbspolive oil
1 tbspbutter
7minced garlic cloves
2medium onions
1/3 cupwhite wine
4 cupheavy cream
4 cuphalf and half
3chicken bouillon cubes
1 1/2 cupsour cream
white pepper
salt

Saved

Steps

1 hour 30 mins

1

In a large, heavy-bottomed pot, sauté onions and garlic in olive oil and butter over medium-high heat until softened.
2

Add green chiles and jalapeño and continue to sauté until the chiles are tender and some browning has begun on the bottom of the pot.
3

Add wine and scrape up browned bits with a wooden spoon. Continue cooking until the wine reduces to almost dry.
4

Add heavy cream, half-and-half and bouillon cubes. Let the mixture come to a boil, then reduce heat to low to allow a small simmer for 45 minutes.
5

After 45 minutes, add sour cream, salt and white pepper. Stir until the sour cream dissolves. Then simmer for another 10-15 minutes.
6

Transfer to a blender and purée, working in batches if necessary.
7

Pour the blended soup through a fine strain and serve warm.