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Green chile bisque

Green chile bisque
Course: Various soups and stews

Cuisine: Various North American

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Green chile bisque ingredients

  • -Judi M. Phelps
  • 4 T olive oil, divided use
  • 1 med White onion, chopped
  • 2 c Celery, chopped, back strings removed
  • 1 large Green bell pepper, seeds and membranes removed, chopped
  • 1 large Carrot, scrubbed and chopped
  • 1 Cloves garlic, chopped
  • 2 T All-purpose flour
  • 2 c Nonfat or low-fat milk
  • 6 c water
  • 1 Bay leaf
  • 2 Serrano chiles OR
  • 1 Habanero chile
  • 1 large Anaheim chile OR
  • 1 Big Jim chile, roasted peeled and seeded
  • 1 t Fresh rosemary, crushed
  • 2483527⁄624973141 t Fresh ground pepper
  • 2483527⁄624973141 t Salt
  • 2483527⁄624973141 c Sherry

Cooking Green chile bisque

1. Heat 2 tablespoons of the olive oil in a soup pot and saute the onion, celery, bell pepper, carrot, and garlic for 5 minutes.
2. Reducei the heat, cover, and simmer over low heat for another 10 minutes.
3. In a separate sauce pan, make a roux with the remaining 2 tablespoons oil and the flour.
4. When the flour is lightly browned, stir in the milk and beat with a whisk until smooth.
5. Add the water, bay leaf, chiles, rosemary, pepper, and salt.
6. Then stir in the sauteed vegetables, cover, and simmer over low heat for 20 minutes.
7. Let cool slightly and then puree in a blender, a little at a time, until well blended.
8. Return the mixture to the pot, stir in the sherry, and cook over low heat until warmed through.
9. Serves 4-Serving suggestions: this soup is nice for a vegetarian lunch with blue cornmeal muffins or whole-grain bread.
10. It is also nice as a first course for a southwestern dinner followed by a main dish, topped off with a melon ice or mango sorbet for dessert.


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