Deborah's Green Chili Soup will take the chill off you
A lot of my non-vegetarian friends have been sending me vegetarian recipes they have been trying. (They are discovering that vegetarian does not mean rabbit food and have been seeking out even more recipes than the blog has to offer to try.)
When my friend Deborah shot over an email to me with this recipe for Green Chili Soup, I was just getting ready to make some dinner and I was feeling cold because I am a Florida girl and temps in the 40s are too much for me.
"Hmmmm," I thought. I can warm up really well if I have a soup and a spicy one at that.
Once I was sure that I had all the ingredients (and they aren't unusual ones, so I had them all) I set the pot on the stove and created my own version of the soup. Deborah said she often adds two cups of mashed potatoes to the soup (which sounds really good, but I wanted something a little creamier. Try it both ways and see what you like better).
She also suggested adding a can of tomatoes to the soup, but I think the green is probably prettier without the tomatoes. (I worked briefly as a sous chef and my chef taught me that no matter how good something tastes, it has to look good too - presentation is everything!)
Deborah's Green Chili Soup
1 large onion, chopped
4 or 5 cloves of garlic, minced
2 celery stalks, chopped
1 can of green chilies
2 tablespoons of olive oil
7 cups of vegetable broth or water
1 teaspoon of salt
- Put the olive oil in the pot over medium heat and add the onion, the garlic, the celery and the chilies. Cook until all of it is soft.
- When the onions begin to be translucent, add the vegetable stock (or water). Season with salt.
- Let boil for about half an hour to get all the flavors melded.
- Put the soup in a blender and run it until the veggies are smooth.
- Garnish with sour cream.
- This goes great with crusty bread and some salsa.
Vegan.
