Cafe Central’s Cream of Green Chile SoupMegan
Café Central, El Paso, Texas This recipe has been handed down through several decades of Café Central chefs. When planning to make this soup, you will have to assess your own tolerance for picante. If you prefer milder chiles, make sure the Anaheims you purchase are a milder strain, otherwise you can substitute poblanos for some or all of the Anaheims. If the chiles you are using are spicy enough for you, you can eliminate the jalapeño.
- total time:
- 1-2 hours
- 2 medium yellow onions, chopped
- 6 to 8 minced garlic cloves
- 2 tablespoons olive oil plus 1 tablespoon butter
- 1 pound roasted and peeled green Anaheim chiles, chopped (about 2 pounds fresh)
- 1 jalapeño chile, minced (optional)
- 1/3 cup white wine
- 4 cups heavy cream
- 4 cups half-and-half
- 3 chicken bouillon cubes
- 1 1/2 cups sour cream
- white pepper salt to taste
In a large, heavy-bottomed pot, sauté onions and garlic in olive oil and butter over medium-high heat until softened. Add green chiles and jalapeño and continue to sauté until the chiles are tender and some browning has begun on the bottom of the pot. Add wine and scrape up browned bits with a wooden spoon. Continue cooking until the wine reduces to almost dry.
Add heavy cream, half-and-half and bouillon cubes. Let the mixture come to a boil, then reduce heat to low to allow a small simmer. After 45 minutes at low simmer, add sour cream, salt and white pepper. Stir until the sour cream dissolves.
Let simmer another 10 to 15 minutes. Transfer to a blender and purée, working in batches if necessary. Pour the blended soup through a fine strain and serve warm.