"The belly rules the mind."--Spanish Proverb

Duartes Artichoke and Green Chili Soup Recipe

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This recipe for Duartes Artichoke and Green Chili Soup, by , is from 2016 Friends & Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Angela Franklin

Category:
Category:

Ingredients:  
Ingredients:  
Artichoke Soup

3 cups chicken broth
1/4 lb. butter
3/4 tsp. white pepper
3/4 tsp. kosher salt
3 tsp. chicken base
2 tbs. fresh garlic, chopped very fine
4 lbs. cooked artichoke hearts
2 cups heavy cream
Thickening: 1/3 cup corn starch and 1 cup warm water, mixed

Green Chili Soup

20 fresh, mild large green chiles (Hatch chiles are perfect here)
1 large onion
1 Tablespoon butter
1/2 teaspoon fine salt plus more to taste
2 cloves garlic, chopped
3 to 4 cups chicken or vegetable broth (Homemade Chicken Broth is a great addition to this soup)
1 cup heavy cream

Directions:
Directions:
Artichoke Soup

Puree artichoke hearts (use water in blender). Add pureed artichokes to soup pot. Add chicken broth and other ingredients, except cream and thickening mix. Simmer for 1 hour. Slowly add thickening mix to boiling soup. Add cream.

Green Chili Soup

Roast and peel chiles using either the stove-top method or the broiler method. After peeling, put chiles in a large bowl to collect any juices.

Chop the onion.

In a medium pot over medium-high heat, melt the butter. Add the onions and salt. Cook, stirring, until the onions are soft, about 3 minutes. Add the garlic and cook, stirring, another minute or so until the mixture is very fragrant.

Add the chiles and broth (3 cups for a thicker soup, 4 cups for a thinner soup) to the pot and bring to a boil. Reduce heat to maintain a steady simmer and cook until vegetables are extremely soft and flavors have blended, about 15 minutes.


Whirl the mixture in a blender or food processor until super smooth. Whirl for at least 2 minutes (this may seem like a long time) to achieve a velvety texture.

Return the mixture to the pot and stir in cream. Gently heat until the soup is heated through. Add more salt to taste, if you like.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
The reason I have both recipes on this one is because you want to mix the soup 1/2 and 1/2. Tastes so good put together.

 

 

 

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