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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Most green chili soups I have encountered are a stew with a clear beef stock base. We found this variation which uses a milk base in a small local restaurant. This is a very versatile recipe because if you double the amount of butter and flour in step 1, you create a green chile sauce for enchiladas and any other smothered dish you want. We've used it with chicken and fish. Ingredients:
4 tablespoons butter |
3 tablespoons all-purpose flour |
3 cups milk |
2 -3 garlic cloves, chopped |
1/4 cup onion, chopped |
1/4 cup fresh cilantro leaves |
3 -4 tomatillos |
1 medium tomato, cut into chunks |
1/4-1/2 cup roasted chopped green chili (buy them frozen in the supermarket) |
salt |
pepper |
Directions:
1. Cream soup base: Dissolve flour in 3 tbs butter and cook until flour taste is gone.
2. Slowly stir in 2 cups of milk.
3. Saute garlic, onion, tomatilloes, cilantro, and chilis in 1 tbsp butter.
4. Hold back about 1/3 cup of these ingredients and liquify the rest in a blender.
5. Pour 1 cup milk into bender.
6. Put portion held back and tomato in blender and coarsely chop.
7. Pour into soup mixture.
8. Add 1 cup milk.
9. (This step makes it easier to get everything out of the blender.) Stir into soup mixture.
10. Add salt and pepper to taste.
11. Heat stirring constantly.
12. Do not allow to boil.
13. For a thicker soup, you can stir in 1 tablespoon corn starch dissolved in cold water or start with more flour and butter in your soup base.
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