Recipe - Crema De Cavolfiore - Cream Of Cauliflower Soup

2 lg Tomatoes
8 md Tomatillos; with husks and
stems removed
2 Ancho chiles; with stems and
seeds removed
1 Clove garlic
2 sl Onion; One fourth inch thick
2 Chipotle peppers in adobo;
to 4
One fourth teaspoon Toasted cumin seed; or cumin
powder
1 teaspoon Salt
2 teaspoon Corn oil
One half cup Lowfat sour cream; thinned
with
2 tablespoon Skim milk

Prepare Crema de Chipotle. Put the tomatoes, tomatillos, and chiles anchos
in a large saucepan and cover with water. Simmer for 5 minutes and drain;
reserve cooking water. Pit the garlic and one onion slice in a blender. Add
the tomatoes, tomatillos, chiles anchos, chiles chipotles, cumin, salt, and
1 cup of the reserved cooking water. Puree and strain into a large bowl.
Posted to CHILEHEADS DIGEST by "Jim Tidwell" snd1jlt@snd10.med.navy.mil
on May 29, 1998