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February 2003 Issue
Green Chili Soup
by Philip R. Gantt
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Welcome to Seasoned Cooking and to Phil's International Flair!

This month, I have decided to present one of the recipes from our new book, Louisa's Kitchen, a Glimpse into Mexican Heritage. This book is available now and is offered in electronic format so you can print the recipes you like. The price of this book is $4.95. However, to readers of Seasoned Cooking, I am offering a special price of $3.95. This special offer will be honored until June 1, 2003. You may order the book using a credit card or Paypal at the following link: http://www.grillmates.biz

Louisa's Kitchen is over 84 full pages in length with many photographs and over 80 recipes that have been passed down through the family tree -- most originating from my late grandmother, Louisa Badillo. A few of the recipes have been developed over the years using the methods and techniques used by Louisa; however her original recipes are usually the best. Every recipe in the book has been tested in my kitchen with outstanding results. This month's Green Chili Soup recipe was recently developed and is presented as a sample.

Look for more cookbooks to follow in the very near future, the next one being titled, Grilling with Grillmates. The theme of this book is grilling and smoking foods at home. Topics in this future book will include: how to use various woods to season meat, fish and fowl; vegetarian grilling; and some good reference material on dry rubs and seasonings, marinades and sauces used in grilling. Seasoned Cooking readers will also get a limited-time discount to purchase this book as well. I expect to have this book complete sometime in February.

I would like to thank the many readers who have emailed me with questions recently. I make every effort to reply as quickly as possible, and from the feedback I have received, all of you have been pleased with the guidance I have offered in helping you to prepare a specific dish or solve a particular problem. I welcome additional comments and questions from readers, so please feel free to write me at regarding any cooking topic or any recipe that I have published. I am also happy to research a topic for you, as this broadens my knowledge base as well.

Now, on to the recipe! Be well and good eating!

 
Green Chili Soup Here is another recipe from Sandy’s archives. I tried this recipe in December and was very pleased with the results. This is a great soup to start a Mexican meal, or to serve for lunch.

Blend the mushroom soup and green chili in a blender. Add the milk, half and half, and continue to blend until creamy. Add the remaining seasonings and heat in a pot over medium heat to boiling stage. Transfer to serving dishes and garnish with cilantro. Serve hot.

For a unique presentation, serve this soup in a hollowed out bread round as illustrated. Save the remains from the hollowed out bread round to use as bread crumbs in other dishes.

  • 1 can cream of mushroom soup
  • 1 large can Ortega diced green chili
  • 1 cup milk
  • 1 cup half and half
  • 1 dash nutmeg
  • 1 dash cayenne pepper
  • 1 sprig cilantro for garnish
Blend the mushroom soup and green chili in a blender. Add the milk, half and half, and continue to blend until creamy. Add the remaining seasonings and heat in a pot over medium heat to boiling stage. Transfer to serving dishes and garnish with cilantro. Serve hot.

For a unique presentation, serve this soup in a hollowed out bread round as illustrated. Save the remains from the hollowed out bread round to use as bread crumbs in other dishes.

  • Yields: 3 servings
  • Preparation Time: 15 minutes
 



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