Duarte's Style Cream of Green Chile Soup

• servings: 6 servings
• active time: 20 minutes
• total time: 1 hour

Ingredients

2 Tbsp butter

1 onion, chopped

1 head of garlic cloves, chopped

2-2.5 pounds roasted, cleaned, chopped green chile (mild or medium - see note)

4 cups chicken stock

2 cups heavy cream

salt and pepper to taste

Lime wedges, croutons, etc. for serving

Directions

Melt the butter on medium high then add the onion.

Sweat the onion until just soft.

Add the garlic and cook until fragrant.

Add the green chile and chicken stock and stir. Bring to a boil.

Reduce heat to low, cover, and let simmer for 30 minutes.

Pour cooked soup into a blender or use an immersion blender and blend for 3-5 minutes. The soup needs to be super smooth.If the soup is too thick, add just enough water to get it to a soup consistency.

Strain the soup through a fine mesh sieve to remove any bits of chile skin, seeds, etc. and return to heat.

Over low, add the cream and add salt and pepper to taste.

Serve however you wish. I suggest with a lime or lemon wedge, garlic chiles, hot sauce, etc.