*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Appetizers
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12       ea           Green anaheim chiles
    2       md           Red bell peppers
    2       lg           Potatoes, cubed
    2 1/2   ts           Salt
    6       c            Stock
    1       t            Black pepper
    3       ea           Garlic cloves, chopped
      1/4   c            Tumbleweed greens, for
                         -- garnish
   Roast the chiles and peppers by the Open-Flame 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 2-cup 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.
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