Of course, this version of the famous soup will be different from the heavily laden butter and cream recipes of the past. For one, it will have a lot more heat for a cold soup because we’ve replaced the fat with chile juice. This recipe requires advance preparation.
Ingredients
- 2 tbsp olive oil
- 1 1/2 quarts homemade chicken or vegetable stock
- 1/4 cup chopped fresh basil
- 5 lbs white potatoes, peeled and diced
- 1 cup evaporated skim milk
- 1 cup non-fat sour cream
- 1 cup skim milk
- 1 tsp white pepper
- 1/2 inch cube(s) of defrosted superhot chile juice, to taste
- Freshly minced chives, for garnish
- New Mexican red chile powder, for garnish
Servings: servings
Instructions
- In a large soup pot, heat the olive oil and saute the leeks and onions until soft, about 10 minutes. Add the stock, basil, and potatoes, and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 20 minutes.
- Remove from the heat and puree in batches in a blender or food processor until the mixture is a very smooth, thin paste. Transfer to a bowl and add the evaporated skim milk, non-fat sour cream, skimmed milk, and white pepper. Mix well, add the equivalent of 1/2 of a 1/2-inch superhot chile cube and taste for heat level, adding more if needed. Cover and refrigerate for at least 5 hours. Serve in cold bowls garnished with minced chives and a sprinkling of red chile powder.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
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