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Tomatillo Soup

1 russet potato
4 tablespoons unsalted butter
4 garlic cloves, finely chopped
3 fresh green Anaheim chiles, seeded, coarsely chopped (see note
1 onion, coarsely chopped
1 bay leaf
1 teaspoon finely chopped fresh oregano
24 tomatillos, husked, coarsely chopped
1 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon white pepper

1. Peel potato and cut into 1/4-inch dice.
2. Melt unsalted butter in a medium saucepan over moderate to high heat. Add potato and sauté for about 5 minutes. Add garlic, chiles, onion, bay leaf, and oregano; sauté about 2 minutes more. Add tomatillos, chicken stock, salt, and white pepper. Bring to a boil, reduce the heat, and simmer until the vegetables are tender, about 20 minutes.

Makes 6 servings.

Note: Working with jalapeños or other chiles: Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.