Monday, August 9, 2010

Anaheim Chile Soup

Okay, I got part of the recipe off of bountiful baskets on Facebook. But I kind of made it up. So if you can cook with out measuring things then just put in what you want and make it to your liking.

Carrots, celery, onion, corn, roasted chiles (you roast green chiles by placing them on the bbq for 5-10 minutes per side, then seal them in a plastic bag for 10-15 minutes. Take them out and peel the skins off and add them to the soup).

So the first thing I did was saute the carrots, onion, garlic, and celery (I wish I had added some zucchini or squash or potato). While you are doing this boil some corn on the cob.

Scrape the corn from the cob into the pan. Put the cobs in too. Cover all of this with water. Boil and then simmer uncovered until your veggies are cooked to your liking. Remove the cobs, throw them away.

Take some flour and some oil in a pan. Simmer and mix till brown. Add some veggie broth. Simmer this till a little thick. Add it to the soup. Add the chiles. Simmer a bit longer. The longer you simmer any soup or stew the more flavorful it'll be.

Enjoy. Very spicy.


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