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.​

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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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Kicked-Up Hatch Chile Pepper Soup

 It was forty four degrees when I got up this morning. Forty four. Degrees. Fahrenheit.  And do you know what?  I LOVED IT!  I'd left the window open before I went to bed, and in the wee hours found myself reaching for the denim comforter that I had laundered and placed, folded, on a nearby chair. The calendar may say mid-September, but in my heart of hearts, it is deep into fall. Hallelujah!

When fall comes it means that I shift into soup and stew mode. Thick, hearty, warm-you-from-the-inside-out soups, stews, and don't forget those hot loaves of bread fresh from the oven. The apple (Ooh! Another sign of fall!) didn't fall far from the tree when it came to my number two son, Andrew (whom you have to thank for the Fried Rice and Cherry Limeade Bars recipes), who loves to whip up a hot bowl of hearty goodness in the fall as much as I do. Because he is my pepper roasting buddy, I shared a portion of them with him, and he made this delicious Hatch Chile Soup. He had me taste it before he told me what was in it, and I couldn't get enough. It does warm from the inside out due to the spice content -- the Chile Mash in particular -- but, surprisingly, it was not too hot for a “mild-to-medium-heat” kind of girl like me. 

Kicked-Up

Hatch Chile Pepper Soup

1 lb. ground sirloin

1 tablespoon butter

2 cloves garlic, chopped

1 red onion, diced

2 cups of Melissa's Hatch chiles roasted* and chopped

1 large sweet potato, peeled and diced

2-3 ears of fresh sweet corn, cut off the cob

1 14-oz. can fire roasted diced tomatoes

1 32-oz. container of beef stock

1 teaspoon cumin

2 teaspoons freshly ground coriander

Kosher salt

1/2 teaspoon Montreal Steak Seasoning

1 teaspoon – 1 tablespoon Melissa’s Red Savina Chile Mash

2 tablespoons fresh lime juice

  

For serving:

Monterrey Jack cheese, shredded

Diced avocado

Sour cream

Chopped parsley

  

Brown the ground sirloin in a large stockpot.  Pour off the fat, if any, and return meat to pot. Add butter, garlic, onion, roasted Hatch chiles, sweet potato, corn, and tomatoes. Stir together.  Add stock, give it another stir, and then add seasonings, to taste.

Bring to a boil over medium-high heat. Reduce to a simmer, and cook for 3-4 hours, tasting for further seasoning.

Depending upon how thick you like your soups you may want to use a roux to thicken. 

*A tutorial on how to roast chile peppers can be found here.

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Try a New Recipe Tuesday

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Foodie Friday

Hatch Chile Tablescape

I love setting a seasonal table; any season, any holiday, is reason enough for me.  I truly believe in taking joy in little things, and letting my home reflect that joy.  One season that I find particularly enjoyable is one with which you are probably unfamiliar, and that is Hatch Chile season. 

What are Hatch Chiles, you ask?  Considered to be one of the most flavorful peppers in the world (and the official state vegetable of New Mexico), this species of the genus Capsicum is grown in the Hatch Valley.  The soil and growing conditions in the area contribute to the unique flavor, enhanced during roasting.  I had my own hatch chile roast last weekend, where I scented the air (and myself) with a woodsy deliciousness.  Melissa’s Produce is a distributor of these chiles and have produced an amazing cookbook using these peppers that they were kind enough to send me, and that I cannot wait to try.  Spread the word on these tasty chiles!

Hatch Chile Powder allows for the taste of these chiles all year long.  A great enhancer in Mexican food, I pretty much use it for any dish where I want to inject a lot of taste.

I love these placemats that I bought a number of years ago at Pier One (They are still available if you love them too. Plus, napkins to match!  I don’t have those, but they are on my list.)  With all of the colors they contain, it is just impossible not to have something to match. I have used them in many a table setting over the years, but find them particularly lovely with the bold colors of Fiestaware.

This lovely napkin fold is shockingly easy to do.  It does require two napkins in two different colors, but think of the possibilities here.  Pastels for Mother’s Day, springtime, or Easter, earth tones for autumn, patriotic colors for the Fourth of July, or red and green as I have used here for Christmas, or anything boldly festive.  You can find a step-by-step tutorial here.

Plunk a pepper in each mug at the table to add a touch of whimsy, and spread the hatch chile joy.

 I use this yellow flatware in more table settings that you can possibly imagine.  I have had it for decades and never knew the pattern, but someone recently told me that it is “Radiant” by Noritake, available occasionally from Replacements.

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Wow Us Wednesday
Work It Wednesday

What’s It Wednesday

Clever Chicks Blog Hop

Thursday Favorite Things

Tablescape Thursday

Create It Thursday

Home and Garden Thursday

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Simple and Sweet Fridays

Linda’s at What To Do Weekend 
Shauna’s at The Weekend re-Treat

Cream of “Three Pepper” Soup

I am a big fan of Hatch Chiles, so am always excited to get a box from Melissa’s Produce come August.  I had my own hatch chile roast over the gas grill while pretending that I was in the original growing area of Hatch, New Mexico.   But the season is short, so it is often a challenge to come up with as many ways in which to use them before they are no more.  This delicious soup is going to become a hatch chile tradition.  Made with three different peppers to give it a great depth of flavor, it can be mild or spicy depending upon how many jalapeños that you choose to use.  Mr. O-P, not at all a fan of peppers, lapped it up telling me how much he liked it between spoonfuls.  You will too!

Cream of “Three Pepper” Soup

4 tablespoons unsalted butter, divided
3 tablespoons all-purpose flour
2 cups homemade chicken stock
1 cup whole milk

1 tablespoon olive oil
1/2 large white onion, diced
1/2 large green pepper, finely diced
1-2 jalapeño peppers, seeded and diced
2 medium Melissa’s hatch chiles, roasted and chopped
1/2 cup grated provolone
1 cup grated cheddar jack cheese
Freshly ground black pepper
Kosher salt

Melt 3 tablespoons butter in heavy large saucepan over low heat. Add flour and stir 3 minutes. Mix in stock and milk, whisking to combine. Increase heat to medium-high, and bring to a boil, stirring constantly. Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes.

Meanwhile, melt 1 tablespoon butter and olive oil in a heavy medium skillet over low heat. Add onion, green pepper, and jalapeno(s). Cook until soft, stirring occasionally about 5 minutes. Stir in hatch chiles. Add cheese to cream mixture and stir until melted. Mix in vegetables. It you like a chunkier soup, leave as is; if you prefer a more creamy soup, pour half into a blender and blend thoroughly, or use an immersion blender and whir it around the pan for a couple of turns.  Season with salt, garnish with parsley and serve.

This post is linked to:

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Try a New Recipe Tuesday

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