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Fresh Green Chile Soup With Tumbleweed Greens

native, soups

12 green anaheim chiles
2 medium red bell peppers
2 very large russet potatoes, peeled; and cut into 1/2 cubes
2 1/2 teaspoon salt
6 cup chicken stock
1 teaspoon black pepper
3 garlic cloves, chopped
6 tablespoon sour cream, for garnish
1/4 cup tumbleweed greens, for garnish

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. l Serve hot, garnished with sour cream and the tumbleweed greens. *********************** From "Native American Cooking," by Lois Ellen Frank Typed for you by Hilde Mott

Yield: 6 servings

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