Monday, August 20, 2018

Cream of Roasted​ ​Hatch Chile Soup

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
1 c. Melissa's Roasted Red Bell Peppers, finely diced
​3 Melissa's Hatch chiles*, roasted, seeded, finely diced
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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Rustown Mom said...

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!!

jmac said...

Oh my! JUST loaded my fridge up with hatch chili’s!!!!! Making this for girlfriends this week. Thanks!

Marigene said...

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.

Unknown said...

Cant wait to make this green Chile soup. thank you for sharing!