From: Kristin Satterlee <kristin@jaka.ece.uiuc.edu>
Newsgroups: rec.food.cooking
Date: Thu, 7 May 1998 14:33:38 -0500
Organization: University of Illinois at Urbana-Champaign


	Of course!  You're more than welcome to the recipe.  It's from the
Jamison's _Border Cookbook_, a deserving winner of the James Beard Award.
I've modified it very slightly.

	El Paso Green Chile Soup

1 T butter
1 T vegetable oil
1 1/2 medium onions (or 1 large), chopped
3 garlic cloves, minced
4 cups chicken or vegetable stock
2 large or 3 medium potatoes, diced*
1 1/2 cups chopped roasted, peeled green chile, fresh or frozen**
1 teaspoon dried oregano, pref. Mexican
1 teaspoon salt (eliminate if using canned broth or bouillon)
1/2 cup half-and half (the fat-free kind works well, or you could omit)
Monterey Jack cheese, cilantro, and/or tortilla strips, for garnish

	Warm the butter and oil in a large soup pot.  Add onion and saute
til translucent; add garlic and saute another minute or two.  Add broth,
potatoes, chile, oregano, and salt and bring to a boil.  Reduce to a
simmer and cook 30 minutes, until potatoes are very soft.
	Puree in a blender (or food processor, though I don't think soups
get smooth enough in a processor).  Leave a few potato and chile chunks
whole, if you want.  Return to pot and reheat slowly, adding the
half-and-half.
	Serve hot, topped with garnishes of choice--or add an ounce or so
of Jack cheese to each bowl before spooning in the soup.
	Serves 4 to 6.  I plan to use some of the leftovers as a pasta
sauce, maybe with some Cheddar cheese on top.  :)

* The book uses baking potatoes; I find that Yukon Golds or other
smooth-textured potatoes are better for creamed soups such as this.

** To roast and peel green chiles, place under broiler until blackened and
blistered.  My early failures at this were due to timidity in the
broiling--let them get pretty well blackened.  Place in a closed paper
bag; let cool and peel off skin.  Anchos are particularly easy to peel.
This is where you can modify the heat of the soup; the book calls for New
Mexican or Anaheim, which would make a much milder soup than mine, which
mixed those with a preponderance of anchos (which are beautiful deep green
and medium-hot) and a couple of jalapenos.

	Enjoy!

		-Kristin
