Cream of Roasted Hatch Chile Soup

3 T. butter

3 T. flour

3 c. homemade chicken stock

2 c. heavy cream

2 T. butter

1 large onion, minced

1 c. Melissa's Roasted Red Bell Peppers, finely diced

​3 Melissa's Hatch chiles*, roasted, seeded, finely diced

2 c. Gruyere cheese, grated

¼ t. Kosher salt, if needed

Garnish with finely chopped parsley, a sprinkling of Hatch Chile Powder, or crumbled Hatch Chile Clean SnaxÒ

 

Melt the 3 tablespoons of butter in a heavy large saucepan over low heat. Add flour and ​whisk for 3 minutes. Whisk in stock and cream. Increase heat and bring to boil, stirring constantly. Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes.

Add cheese to cream mixture and stir until melted.

Meanwhile, in a ​heavy small skillet, melt the remaining 2 tablespoons butter. Add onion and cook until soft, stirring occasionally about 8 minutes. Mix in red peppers and hatch chiles. Stir vegetables into cream mixture. Season with salt, garnish with parsley, and serve.

 

Serves 8.

*Hatch chiles are available either mild or hot, so you control the heat here.​

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