This New Mexican Cream of Green Chile Soup rocked my world in 2009 the first time I tasted it in El Paso, Texas. The little downtown cafe served it in a warm cup before my sandwich was delivered and I could have drunk an entire vat of the cream soup.
It took me several attempts to replicate what I tasted in West Texas, and I am really in love with this soup as a starter to a luxurious meal. The recipe yields a lot of soup yet I have not endeavored to cut it down. I learned that I cannot keep leftovers in the house either, or I will eat it for every meal. My best recommendation is to package it in mason jars and gift it to your most favorite people.
2 yellow onions, chopped
8 garlic cloves, chopped
2 tablespoons olive oil (I like California Olive Ranch evoo)
1 tablespoon butter
2 pounds Anaheim chiles
1 cup white wine
4 cups heavy cream
4 cups half-and-half
3 tablespoons of Better than Bouillon paste (You could also use 3 bouillon cubes)
1 1/2 cups sour cream
Kosher salt and white pepper
Rinse the fresh chiles and lay in a single layer on a sheet pan. Drizzle with olive oil, using your hands to coat them. Roast these under the broiler until blackened all over. Check on them every few minutes, turning as needed to evenly blister the chiles.
Once the chiles are blackened, place in a zip top bag or a large bowl with a lid to allow them to steam for 10 to 15 minutes.
I wear gloves for the last step of peeling and chopping the chiles. Use a paper towel to wipe off the charred skin. Cut the stems off the chiles and slice open, scrape out the seeds and then dice what is left of the chili flesh.
Alternatively, during hatch chile season I can find roasted, peeled and diced hatch chiles at the grocery store - this is a big time saver.
In a large Dutch oven, heat the olive oil and butter over medium-high heat. Add the chopped onion and saute until softened, about 6 minutes. Add the garlic and jalapeno and stir for a minute.
Add the diced chiles and continue to cook for another 3 to 5 minutes.
Deglaze the pan with wine, using a wooden spoon to scrape up any browned bits on the bottom.
Add cream and pick yourself up off the floor
When the wine has evaporated, add the bouillon paste, whipping cream and half and half. Yes, this is a lot, and it is worth it.
Allow the soup to come to a boil, then reduce the heat to very low and simmer for 45 minutes.
Next, use an immersion blender and thoroughly blend the soup.
Tate and add kosher salt and white pepper as needed.
Stir in the sour cream, and then I pour the mixture cup by cup through a fine mesh strainer.
Straining results in a super creamy and luxurious soup.
This Cream of Green Chile Soup must be shared with friends and family.