There is a little town along the California Coast, just south of San Francisco, called Pescadero. This little town is one block long, and it is home to Duarte’s Tavern (pronounced Dew Arts), which is a small pub and restaurant. It is at this little hole in the wall place that I discovered their Cream of Chile soup mixed with their Cream of Artichoke Soup. Absolutely fabulous! If you find yourself in the area do stop in and order these two soups mixed together!
We are having dinner next week with friends who are vegetarian, and these two soups came to mind. Here is the recipe that I came up with for one of the two soups. The other, well, you will have to wait for that post, but it is coming! Ready to head on into the kitchen?
20 fresh Anaheim chiles
20 Anaheim Green Chiles
1 TBS butter
1 medium onion chopped
4 cloves of garlic, finely chopped
3 1/2 cups of vegetable broth, or chicken broth if you prefer
1 cup of heavy cream
salt and pepper to taste
Pre-heat your oven to broil. Prepare a couple of cookie sheets by covering them with foil. Plan on roasting the peppers in 4 batches. Next, wash the peppers. Then trim the tops, slice in half and remove the seeds and membrane.
Slice in half and remove the seeds
Then lay flesh side down on a cutting board and smash with the heel of your hand to flatten.
Smash the chile to flatten with the heel of your hand
Place the peppers skin side up on the cookie sheet. Place the pan in the oven with the rack about 4″ from the heat source. Each batch will take you about 8 minutes. Check these after 5 minutes. I look in on them every minute or so to make sure I do not truly burn them to a crisp! When they are done they should look like this:
Chiles after broiling
Once out the oven wrap up the chiles in the foil like this:
Wrap up the chiles in the aluminum foil
Why are we doing this you ask? Well, by wrapping them up the additional heat as they sit will help the skins peel right off. Let these sit for a total of 15 minutes after the last batch has been broiled. When they are done resting, open one pack at a time, peel and place in a bowl. Any drippings that accumulate in the foil, well let that drip into the bowl. It will only add flavor! Check out how wonderful the chiles look after peeling them! Can’t you just smell them?
Chiles with the skins removed
While that seems like a lot of work, it really does not take too long. You can always use canned green chiles, but the flavor will just not be the same as fresh! Ready for the next step?
Now take the butter and add it to your soup pot. Turn up the heat to medium and let this melt. Once melted add in the onion and cook until they just get soft. Then add the garlic. When the garlic aroma begins to hit your nose, add the green chiles to the pot and stir to combine.
Add in the green chilis
Then add the broth. For Conor over at One Man’s Meat, here is my gratuitous pouring shot!
Gratuitous pouring shot of the vegetable broth being added
Bring this to a boil and then reduce the heat to simmer. Cook until the chiles are extremely soft.
Soup is cooked and ready for the blender
Turn the heat off and get out your handy, dandy blender or food processor. Have a bowl at the ready! I use the smoothie setting on my blender and I let it run for about 3 minutes until the mixture is creamy smooth!
Blend the soup until smooth
Once you have the whole lot blended, add it all back to your soup pot. Turn the heat back on to medium heat and then add the heavy cream stirring it in slowly.
Add the cream
Heat this through until hot and then season to taste with the salt and pepper.
Cream of green chile soup
Now you can eat this as it is, or you can wait for my post on Cream of Artichoke Soup, then make the two together, and serve up an unexpected delight! Want to see a preview? OK!
The preview of the two soups…
I hope that you enjoyed this souper post! Have a great day and thanks for dropping in!
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