In case you were unaware, it is hatch chile
seasoning. Years ago, I had never heard of hatch chiles, these days it’s hard
to find someone who hasn’t. If you happen to fall into the latter group, let me
explain what hatch chiles are. Hatch chiles are those grown in the Hatch Valley
of New Mexico. The warm days and cool nights in this valley create a uniquely
flavored chile that is much sought after by fans of southwestern dishes like
me. They have a meaty flesh and mild-medium heat making them ideal for use
in a wide variety of dishes. I roasted them this morning, and used them in this
delicious soup. For more information on how to prepare hatch chiles, or
additional recipes, you can purchase a copy of Melissa's Hatch Chile
Cookbook here. Celebrate the season! It doesn’t last long.
Cream of Roasted Hatch Chile Soup
3 T. butter
3 T. flour
3 c. homemade chicken stock
2 c. heavy cream
2 T. butter
1 large onion, minced
2 c. Gruyere cheese, grated
¼ t. Kosher salt, if needed
Garnish with finely chopped parsley, a sprinkling of Hatch Chile Powder, or
crumbled Hatch Chile Clean Snax. The latter gives it a nice sweet little kick.
Melt the 3 tablespoons of butter in a heavy large saucepan over
low heat. Add flour and whisk for 3 minutes. Whisk in stock and cream.
Increase heat and bring to boil, stirring constantly. Reduce heat and simmer
until thickened, stirring occasionally, about 10 minutes.
Add cheese to cream mixture and stir until melted.
Meanwhile, in a heavy small skillet, melt the remaining 2
tablespoons butter. Add onion and cook until soft, stirring occasionally about
8 minutes. Mix in red peppers and hatch chiles. Stir vegetables into cream
mixture. Season with salt, garnish with parsley, and serve.
Serves 8.
*Hatch chiles are available either mild or hot, so you control
the heat here.
One of the most popular recipes on the blog is Cream of Roasted Jalapeno Soup. If you like more heat and less cheese, you may want to
try that one. It was on it that this Hatch version is based.
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4 comments:
You had me at gruyere! They are also plentiful in all of the central Texas grocery stores and they are inexpensive. We enjoyed some this weekend on some veggie kebabs, then chopped a leftover one onto fried eggs. Dee-lightful! Your soup looks creamy and wonderful, by the way!!
Oh my! JUST loaded my fridge up with hatch chili’s!!!!! Making this for girlfriends this week. Thanks!
I love anything with Hatch chiles! Will be trying this soon. I have those same BP bowls in both green and white, they are perfect for soup or ice cream!
I have roasted about 15# of these gems so far this year. Will do a couple more batches for the freezer next week.
Cant wait to make this green Chile soup. thank you for sharing!
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