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This soup started as a seafood sauce for enchiladas, but the staff at the Mountain Road Cafe couldn’t keep their spoons out of it, so W.C. turned it into a soup. It’s very rich and hearty and can be garnished with fresh cilantro and a squeeze of lime.
In a pot, combine the Green Chile Sauce and chicken Stock and heat to a simmer. Blend in the white sauce by whipping vigorously. Add the remaining ingredients except the milk and simmer for 15 minutes. Then add the milk slowly, stirring constantly to avoid burning. Serve hot, garnished with croutons.
Ingredients
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1 ½ cups W.C.’s Green Chile Sauce (see recipe)
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4 cups homemade chicken stock
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3 cups white sauce (see Joy of Cooking)
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1 cup peas, shelled or frozen
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2 cups potatoes, peeled and cut into ½ inch cubes
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1 medium onion, chopped
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2 tablespoons minced garlic
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1 teaspoon thyme leaf
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3/4 teaspoon basil leaf
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1 pound bay shrimp left whole
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1 cup milk
Instructions
In a pot, combine the Green Chile Sauce and chicken Stock and heat to a simmer. Blend in the white sauce by whipping vigorously. Add the remaining ingredients except the milk and simmer for 15 minutes. Then add the milk slowly, stirring constantly to avoid burning. Serve hot, garnished with croutons.
| Servings |
| 6 |
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This soup started as a seafood sauce for enchiladas, but the staff at the Mountain Road Cafe couldn’t keep their spoons out of it, so W.C. turned it into a soup. It’s very rich and hearty and can be garnished with fresh cilantro and a squeeze of lime.
Ingredients
InstructionsIn a pot, combine the Green Chile Sauce and chicken Stock and heat to a simmer. Blend in the white sauce by whipping vigorously. Add the remaining ingredients except the milk and simmer for 15 minutes. Then add the milk slowly, stirring constantly to avoid burning. Serve hot, garnished with croutons.
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