Cream of Green Chile Soup
This soup was famous at the Anasazi in Midland, Texas, which has now closed.
1 1/2 cups chicken broth
1/3 cup minced onion
1 large garlic clove
pound fresh mild green chiles, such as Anaheim,
roasted and chopped
cream cheese, softened
1 cup sour cream
1/4 teaspoon ground cumin
Freshly ground white pepper, to taste
- In a saucepan bring the broth to a boil with the onion. Boil the mixture
for 5 minutes, and let it cool.
- 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. 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.
- 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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