Green Chile Soup
A mildly spicy green chile cream soup with diced potatoes and garnished with Gruyère cheese.
1/4 cup butter
1/4 cup olive oil
1 onion, minced
3 garlic cloves, crushed
1 (7-ounce) can diced mild green chiles
1 (16-ounce) can green peas
6 cups chicken broth
1 1/2 cups heavy cream
3 potatoes, peeled and diced
1 teaspoon chicken base or bouillon granules
1 1/2 cups shredded Gruyère cheese
- In a large saucepan over medium-high heat, heat butter and olive oil; add minced onion and crushed garlic cloves and sauté until lightly browned. Add green chiles.
- Place the onion mixture in a blender or food processor along with canned peas, chicken broth, and process until well blended.
- Return the mixture to the saucepan and heat for about 10 minutes. Stir in cream. Add peeled and diced potatoes and chicken base. Cook for about 25 minutes over medium heat. Just before serving, stir in shredded Gruyère cheese.
Makes 6 servings.