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Cream of Green Chile Soup

This soup was famous at the Anasazi in Midland, Texas, which has now closed.

Ingredients

  • 1 1/2 cups chicken broth
  • 1/3 cup minced onion
  • 1 large garlic clove
  • 1/2 ounce fresh mild green chiles, such as Anaheim, roasted and chopped
  • 8 ounces cream cheese, softened
  • 1 cup sour cream
  • 1/4 teaspoon ground cumin
  • 1 cup half-and-half
  • Freshly-ground white pepper, to taste

Instructions

  1. In a saucepan bring the broth to a boil with the onion. Boil the mixture for 5 minutes, and let it cool.
  2. In a food processor chop fine the garlic and the chiles; add the cream cheese, sour cream and cumin. Blend the mixture until it is combined well.
  3. With the motor running add the broth mixture in a steady stream. Blend the mixture until it is combined well, and transfer it to a large bowl.
  4. Stir in the half-and-half, white pepper and salt to taste, and chill the soup, covered, for at least 2 hours or overnight.

Makes about 8 cups, serving 8 to 10.


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