Green Chile Soup From Duarte's
Does anyone know the recipe for the green chile soup from Duarte's Tavern in Pescadero, CA? I have the artichoke soup recipe and now I need the recipe for it's "spicy cousin"...Thanks!
Sorry, I can't say that I have. Please let us know if you try making it.
Would you share the artichoke soup recipe you've been using with us? At the restaurant I like to order them combined, and it would be great to be able to do this at home.
202 Stage Rd, Pescadero, CA 94060
I have. It's been years but its about as easy as can be.
They use canned chicken soup( i know), and canned green chilies. There is sour cream and garlic powder, salt and pepper.
It's been about 20 years since I when I was there, of course I had the soup, but when I asked the waitress, she sort of waved her hand and told me how easy it was. She didn't give portions just the ingredient list. I made a few time and what I did was I used to 2 cans of large chiles, and 2 cans of cream of chicken soup, about 2 cups of milk or cream. Then I added all the seasonings, and put the sour cream (about 1 cup) into the soup last.
that was it, and it was great. If you use the large can of green chilis you're sure to get a lot of that green chili taste. But regardless, you got Cream of Chicken soup in there so watch the salt. Now if we can get their Bloody Mary recipe.....
Cream of Green Chile Soup
By Molly Watson
Local Foods Expert
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- Photo © Molly Watson
Cream of Green Chile Soup. Photo © Molly Watson
This Cream of Green Chile Soup is based on one served at Duarte's Tavern in Pescadero, California. Duarte's is also famous for their Cream of Artichoke Soup, and for the indecisive among us they are willing to give you a bowl with half artichoke and half green chile. The amount of cream in this recipe may scare some people. I'm not usually one for adding so much cream to soups, but this soup is so greatly improved and transformed by the creamy addition that I put in the full amount. Try it with less, if you must. In any case, serve it with bread, warm corn tortillas, or tortilla chips.
Note that this soup is all about the chiles. If you use a different kind, you may well end up with a soup that is entirely too spicy. This version is spicy, yes, but in a gentle way. If you want it truly spicy, try adding a jalapeño or serrano chile to the mix.
20 fresh, mild large green chiles (Hatch chiles are perfect here)
1 large onion
1 Tablespoon butter
1/2 teaspoon fine salt plus more to taste
2 cloves garlic, chopped
3 to 4 cups chicken or vegetable broth (Homemade Chicken Broth is a great addition to this soup)
1 cup heavy cream
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: Makes 4 servings
Roast and peel chiles using either the stove-top method or the broiler method. After peeling, put chiles in a large bowl to collect any juices.
Chop the onion.
In a medium pot over medium-high heat, melt the butter. Add the onions and salt. Cook, stirring, until the onions are soft, about 3 minutes. Add the garlic and cook, stirring, another minute or so until the mixture is very fragrant.
Add the chiles and broth (3 cups for a thicker soup, 4 cups for a thinner soup) to the pot and bring to a boil. Reduce heat to maintain a steady simmer and cook until vegetables are extremely soft and flavors have blended, about 15 minutes.
Whirl the mixture in a blender or food processor until super smooth. Whirl for at least 2 minutes (this may seem like a long time) to achieve a velvety texture.
Return the mixture to the pot and stir in cream. Gently heat until the soup is heated through. Add more salt to taste, if you like.
Makes 4 servings Cream of Green Chile Soup.
I make the Duarte's recipe for the artichoke soup and combine 5 chile's while it's simmering. I use green anaheim chile's, cut them in half, take out the seeds, roast them skin up until it's bubbly and dark, then remove the skin and throw the flesh in with the artichokes to simmer. Then blend it all up....it's much easier than making two separate soups and it's just as good!!!