02-23-2005, 02:06 PM
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1 1/2 cups chicken broth
1/3 cup minced onion
1 large garlic clove
1/2 pound fresh mild green chiles, such
as Anaheim, roasted and chopped
8 ounces cream cheese, softened
1 cup sour cream
1/4 teaspoon ground cumin
1 cup half-and-half
Freshly ground white pepper, to taste
In a saucepan bring the broth to a boil with the onion. Boil the mixture for 5 minutes, and let it cool.
In a food processor chop fine the garlic and the chiles; add the cream cheese, sour cream and cumin. Blend the mixture until it is combined well. With the motor running add the broth mixture in a steady stream. Blend the mixture until it is combined well, and transfer it to a large bowl. Stir in the half-and-half, white pepper and salt to taste, and chill the soup, covered, for at least 2 hours or overnight.
Makes about 8 cups, serving 8 to 10.
1 1/2 cups chicken broth
1/3 cup minced onion
1 large garlic clove
1/2 pound fresh mild green chiles, such
as Anaheim, roasted and chopped
8 ounces cream cheese, softened
1 cup sour cream
1/4 teaspoon ground cumin
1 cup half-and-half
Freshly ground white pepper, to taste
In a saucepan bring the broth to a boil with the onion. Boil the mixture for 5 minutes, and let it cool.
In a food processor chop fine the garlic and the chiles; add the cream cheese, sour cream and cumin. Blend the mixture until it is combined well. With the motor running add the broth mixture in a steady stream. Blend the mixture until it is combined well, and transfer it to a large bowl. Stir in the half-and-half, white pepper and salt to taste, and chill the soup, covered, for at least 2 hours or overnight.
Makes about 8 cups, serving 8 to 10.