Recipe - Fresh Green Chile Soup With Tumbleweed Greens

12 Green anaheim chiles
2 md Red bell peppers
2 lg Potatoes, cubed
2 One half teaspoon Salt
6 cup Stock
1 teaspoon Black pepper
3 Garlic cloves, chopped
One fourth cup Tumbleweed greens, for
garnish

Roast the chiles and peppers by the OpenFlame Method. Peel the chiles and
peppers, pull off the stems, remove the seeds and veins, and set aside. In
a medium saucepan, parboil the potatoes in boiling water with 1 teaspoon of
the salt until tender. Puree the green chiles and then the red peppers
separately in a food processor until smooth. Mix the purees together, add
the potatoes and stock, and process in 2cup batches for another minute, or
until smooth. Add the remaining salt, the pepper, and garlic and process
again. Press the puree through a fine sieve. Heat the puree in a saucepan.
Serve hot, garnished with tumbleweed greens.