Cream Of Green Chile Soup Recipe by CosmicPraetorian
Cooking Instructions 1 hour 30 mins 1 In a large, heavy-bottomed pot, sauté onions and garlic in olive oil and butter over medium-high heat until softened. 2 Add green chiles and jalapeño and continue to sauté until the chiles are tender and some browning has begun on the bottom of the pot. 3 Add wine and scrape up browned bits with a wooden spoon. Continue cooking until the wine reduces to almost dry. 4 Add heavy cream, half-and-half and bouillon cubes. Let the mixture come to a boil, then reduce heat to low to allow a small simmer for 45 minutes. 5 After 45 minutes, add sour cream, salt and white pepper. Stir until the sour cream dissolves. Then simmer for another 10-15 minutes. 6 Transfer to a blender and purée, working in batches if necessary. 7 Pour the blended soup through a fine strain and serve warm. 1 In a large, heavy-bottomed pot, sauté onions and garlic in olive oil and butter over medium-high heat until softened. 1 In a large, heavy-bottomed pot, sauté onions and garlic in olive oil and butter over medium-high heat until softened. 2 Add green chiles and jalapeño and continue to sauté until the chiles are tender and some browning has begun on the bottom of the pot. 2 Add green chiles and jalapeño and continue to sauté until the chiles are tender and some browning has begun on the bottom of the pot. 3 Add wine and scrape up browned bits with a wooden spoon. Continue cooking until the wine reduces to almost dry. 3 Add wine and scrape up browned bits with a wooden spoon. Continue cooking until the wine reduces to almost dry. 4 Add heavy cream, half-and-half and bouillon cubes. Let the mixture come to a boil, then reduce heat to low to allow a small simmer for 45 minutes. 4 Add heavy cream, half-and-half and bouillon cubes. Let the mixture come to a boil, then reduce heat to low to allow a small simmer for 45 minutes. 5 After 45 minutes, add sour cream, salt and white pepper. Stir until the sour cream dissolves. Then simmer for another 10-15 minutes. 5 After 45 minutes, add sour cream, salt and white pepper. Stir until the sour cream dissolves. Then simmer for another 10-15 minutes. 6 Transfer to a blender and purée, working in batches if necessary. 6 Transfer to a blender and purée, working in batches if necessary. 7 Pour the blended soup through a fine strain and serve warm. 7 Pour the blended soup through a fine strain and serve warm. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Cinnamon Vanilla French Toast Vickys Cheeseburger Meatloaf, GF DF EF SF NF Easy delicious pizza Homemade Chocolate Sause - For Canning Cookie Dough Ice Cream Sandwiches Cinnamon Vanilla French Toast Vickys Cheeseburger Meatloaf, GF DF EF SF NF Easy delicious pizza Homemade Chocolate Sause - For Canning Cookie Dough Ice Cream Sandwiches Fruit Salad Curry In A Hurry Veg Fried Rice Fried Chicken Curry Tinas Ranchero Bean Burritos Bean, White Corn And Pepper Salsa Creamy Chipotle Onion Dip Japanese style chicken curry Sauerkraut on a burger Kimchi burger Fruit Salad Curry In A Hurry Veg Fried Rice Fried Chicken Curry Tinas Ranchero Bean Burritos Bean, White Corn And Pepper Salsa Creamy Chipotle Onion Dip Japanese style chicken curry Sauerkraut on a burger Kimchi burger