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
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
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.
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