I know this is the wrong time of the year for this soup.
I need to make chile for a function next week and ran across this
while I was checking out some of my chile recipes.
It's too good not to share.

It brings back fond memories of living in Santa Fe, New Mexico and
eating at The Pink Adobe.
Wahoo!!! can't wait to get to the cookin' in Albuquerque this fall.

@@@@@ Now You're Cooking! Export Format

Brie With Green Chile Soup

soup/stew

1/4 cup onion; chopped
1/2 cup celery; chopped
4 tbsp butter (unsalted)
2 tbsp flour
1 pint half and half
2 cups chicken stock (unsalted, canned, if; you must)
1/2 pound brie; cut into small pieces
1 cup roasted, peeled, and chopped fresh; green chilies.
salt and fresh ground black pepper; to taste.

If at all possible, use fresh NM green chilies in the fall. You
wouldn't want this in mid summer anyway)

Preparation:
In a large saucepan, saute' onion and celery in butter until soft.
Stir in flour until smooth. Using a whisk, slowly add half and half
and chicken stock. Stir constantly until blended. Add Brie and whisk
until melted. Add chiles, salt, and pepper. Allow to simmer without
boiling for ten (10) minutes. Ladle soup into bowls and serve hot.

[note: take the time to carefully remove the seeds from the green
chiles. The soup is thick and they tend to stay suspended in the
soup, to the detriment of the texture]
The Pink Adobe is a restaurant in Santa Fe, NM that opened in 1944, an
institution, in other words.

This soup is a very rich and smooth beginning for a southwestern meal.
American Brie is now available and I find it equal, if not superior to
the French Brie due to a shorter traveling time. [but remember, she
is in Santa Fe and the cookbook is the better part of three decades
old; -another way of saying, I use French]

Contributor: Rosalea Murphy's The Pink Adobe Cookbook

Yield: 6 servings.
** Exported from Now You're Cooking! v5.77 **

Koko
---
http://kokoscorner.blogspot.com

"There is no love more sincere than the love of food"
George Bernard Shaw