NM Green Chile Soup
Serving Size: 4 to 6
INGREDIENTS
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3 Tablespoons extra virgin olive oil
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1 yellow onion, diced
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3 garlic cloves, minced
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Kosher salt to taste
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2 Russet potatoes, peeled and diced
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4 cups chicken broth or stock
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1 teaspoon dried oregano
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8 to 10 large poblanos, roasted, peeled, seeded and diced
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1 or 2 Serrano peppers, roasted, peeled, seeded and diced
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Freshly ground black pepper to taste
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6 ounces Monterey jack cheese, grated
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1/2- 1 cup creme fraiche
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Juice from 1 lime
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4 tablespoons minced fresh cilantro
DIRECTIONS
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Put the olive oil in a medium soup pot set over medium heat, add the onion and saute until soft and fragrant, about 10 minutes. Add the garlic and saute 2 minutes more. Season with salt and add the potatoes. Pour in the stock, add the oregano and simmer gently until the potatoes are tender, about 10 to 15 minutes. Stir in the poblanos and serranos and simmer 5 minutes more.
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Use an immersion blender to puree the soup; if you do not have one, pass the soup through a food mill or press through a strainer.
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Return the soup to the heat, taste, correct for salt and season with black pepper. Stir in the cheese and remove from the heat.
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For chilled soup, let cool for 15 minutes or so and then refrigerate, covered, for at least three hours.
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Put the creme fraiche into a bowl and stir to loosen it. Cut the lime in half and squeeze the juice of one half into the creme fraiche. Season with salt, add half the cilantro and stir. Cover and refrigerate until ready to use. Cut the remaining half lime into wedges.
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To serve either hot or chilled, ladle into soup plates and top each portion with a generous dollop of the creme fraishe. Serve immediately with lime wedges alongside.