Green chile soup

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Serves 8

2 Tbsp. butter
1 cup finely chopped onion
1 large garlic clove, minced
¼ lb. New Mexico green chiles, roasted, seeded, and chopped
½  tsp. cumin seed, toasted and ground in a spice grinder
1 cup diced peeled potato
Salt to taste
3 cups low sodium chicken broth
1 cup heavy cream

In a medium saucepan over medium high heat, melt the butter.  Add the onion and garlic and cook until softened, about 10 minutes.  Add the chiles, cumin seed, potato and salt and continue cooking until flavors are well blended, 2 to 3 minutes.  Add chicken broth and bring to a boil.  Lower heat and simmer for 15 minutes.   Transfer to a blender and carefully puree the soup, in batches, if necessary.  Pour back into the saucepan and add the cream.  Heat just until hot and serve immediately.