Chile Time!

Last weekend I bought 1 bushel of fire roasted Hatch green chiles at the farmer's market. They are grown in Pueblo,Co. I love the smell and they are so delicious. I removed the charred skin and froze them in bags. Of course we had some wrapped up in tortillas with cheese. They are also yummy on burgers, in chili, eggs, and even in soup.

Cream of Green Chile Soup
5-6 roasted green chiles, peeled and seeded (or 2 sm. cans chopped green chiles)
4 T. butter
4 T chopped onion
1/4 cup flour
2 cups milk
Salt and pepper to tast
1/4cup heavy cream
fresh cilantro or 1 tsp. dried cilantro
Melt butter, saute onion til clear Add flour and cook,stirring for 3-4 min. Remove from heat, whisk in milk. Return to heat, continue whisking util slightly thickened.
Puree chiles and cilantro, adding any of the milk mixture needed for a puree, add puree to milk mixture. Season, and reseason if needed. Add cream just before serving.