Roasted Green Chile Potato Soup

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I got this recipe from a cute girl my husband and I became friends with when we were worki ROASTED GREEN CHILE POTATO SOUP

I got this recipe from a cute girl my husband and I became friends with when we were working with a singles group in our church. It’s cold and rainy here today–so I broke out the soup recipes. This is easy, fast and you can add lots of different options. If you live in Arizona, you can make a Saturday trip to a Food City and buy fresh roasted green chiles. If not–you’ll have to stick with canned. The fresh make my mouth water!! Thank you Renee!!

Roasted Green Chile, Potato, and Cheese Soup
(from Renee Siegfried)

8 small or 4 medium potatoes
2 Tbsp finely chopped yellow or white onion
2 Tbsp chopped cilantro
2 cloves garlic or 1 tsp powdered garlic
5 roasted peeled & seeded green chilies (I buy them already roasted from Food City, 2 small cans diced–can be adjusted to your taste)
1 tomato
½-1 cup corn (fresh, frozen or canned)
Chicken broth
Diced avocado
1 cup or more Colby or Monterey Jack cheese

**You can add cooked, shredded chicken if you want–

Chop all vegetables except potatoes and set aside.
Wash, peel and cut potatoes into small square pieces and set aside.
Sauté potatoes briefly. Add all chopped vegetables and sauté briefly again.
Place in a large stock pot.
Add broth to completely cover potatoes-approximately 1 inch from the top of the potatoes to the top of the water.
Bring to a rolling boil and reduce to a simmer. Cook about 20-30 minutes until potatoes are soft.
Check for salt and according to your personal taste–also pepper.
Serve in bowls with cheese sprinkled on top and a lime wedge, of course, and avocado!!

Highlands Bar & Grill in Birmingham was named America’s most Outstanding Restaurant at the James Beard Foundation Awards in Chicago on Monday night. Highlands pastry chef Dolester Miles was also named best in the country, making the restaurant the runaway winner at the awards. A panel of chefs, restaurateurs, and food journalists gave chef and owner Frank Stitt’s modern Southern restaurant the honors. The other big winner of the night was Seattle’s Edouardo Jordan, whose JuneBaby was named best new restaurant in America; he was also named Best Chef Northwest for his restaurant, Salare. “People always talk about Portland [Oregon] as the Pacific Northwest restaurant city,” said Jordan. “But they’re like the cool kid with a new name every season. Seattle is showing we are an ongoing force.” He doesn’t credit the rise of Amazon.com Inc. for his restaurants’s successes, although owner Jeff Bezos has dined at Salare. “Seattle has always had big companies—Boeing, Microsoft. They come in and eat, but it’s the people in the city who are making it happen. They’re more engaged than anyone gives them credit for.” The James Beard Foundation Awards recognize restaurants, wine programs, chefs, designers, restaurateurs, cookbook authors, and journalists from around the country. The awards, established in 1990, have recognized industry leaders such as Union Square Hospitality Group’s Danny Meyer and Daniel Humm and Will Guidara of Eleven Madison Park. While it may not have been a good year for such famed restaurant cities as New York and San Francisco (which won only two chef and beverage awards, including Best Service at Zuni, and the Best Chef West winner Dominique Crenn), it was a very good year for women. Gabrielle Hamilton of Prune in New York was named Outstanding Chef in the U.S, and Missy Robbins of Lilia in Brooklyn was named Best Chef New York. Forty percent of this year’s nominees were female. Women won many of the major awards, including Caroline Styne, who was named Outstanding Restaurateur for Lucques Group in Los Angeles. Forty percent of the winners of the regional chef awards were women; last year, that number was 30 percent. For the first time, voters were encouraged to consider qualities beyond food, wine, and ambiance, including respect and integrity. This follows accusations of sexual harassment against such past Beard winners as Mario Batali and John Besh.

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