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

On Fri, 11 May 2007 17:03:25 -0700, Koko wrote:

>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.

>Brie With Green Chile Soup

>Contributor: Rosalea Murphy's The Pink Adobe Cookbook

I have both of her cookbooks, by the way. I have never eaten at her
restaurant.

I am starting to think about that Saturday lunch. Maybe lunch
somewhere in Santa Fe? I am thinking that the early arrivals might
head up to the Santa Fe farmers market on Saturday as well as go to
The Spanish Table there in town.

Christine

Koko wrote:
> I know this is the wrong time of the year for this soup.

There's never a wrong time of year for 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

On Fri, 11 May 2007 20:29:36 -0400, Christine Dabney
> wrote:

>On Fri, 11 May 2007 17:03:25 -0700, Koko wrote:
>
>>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.
>
>>Brie With Green Chile Soup
>
>>Contributor: Rosalea Murphy's The Pink Adobe Cookbook
>
>I have both of her cookbooks, by the way. I have never eaten at her
>restaurant.
>
>I am starting to think about that Saturday lunch. Maybe lunch
>somewhere in Santa Fe? I am thinking that the early arrivals might
>head up to the Santa Fe farmers market on Saturday as well as go to
>The Spanish Table there in town.
>
>Christine

I prefer the first cook book she put out.

What ever you choose to do for Saturday lunch will be great.
DD said Old Town is a must. What's your opinion on that for Sat.
lunch.
Koko
---
http://kokoscorner.blogspot.com

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

On Sat, 12 May 2007 00:53:28 GMT, "Michael \"Dog3\" Lonergan"
> wrote:

>Koko :
>
>> I know this is the wrong time of the year for this soup.
>
><recipe snipped and saved>
>
>There is never a wrong time of the year for anything containing brie and
>green chiles in my book Thanks for the post.
>
>Michael

My pleasure :-)

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

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

On Fri, 11 May 2007 20:01:03 -0500, "jmcquown"
> wrote:

>Koko wrote:
>> I know this is the wrong time of the year for this soup.
>
>There's never a wrong time of year for soup
>

Not for you, your soup highness.
I have enjoyed many of your soup ideas and recipes.

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

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

Koko wrote:
> On Fri, 11 May 2007 20:01:03 -0500, "jmcquown"
> > wrote:
>
>> Koko wrote:
>>> I know this is the wrong time of the year for this soup.
>>
>> There's never a wrong time of year for soup
>>
>
> Not for you, your soup highness.
> I have enjoyed many of your soup ideas and recipes.
>
> Koko
>
Why thank you And I happen to have some brie so I've saved your recipe
for future exploration!