1 1/2 C. chicken broth
1/3 C. minced onion
1 large garlic clove
1/2 lb. fresh mild green chiles, such as
Anaheim, roasted and chopped
8 oz. cream cheese, softened
1 C. sour cream
1/4 tsp. ground cumin
1 C. half−and−half
Freshly−ground white pepper, to taste
In a saucepan bring the broth to a boil with the onion. Boil the mixture for 5
minutes, and let it cool.
In a food processor chop fine the garlic and the chiles; add the cream cheese,
sour cream and cumin. Blend the mixture until it is combined well. With the motor
running add the broth mixture in a steady stream. Blend the mixture until it is
combined well, and transfer it to a large bowl. Stir in the half−and−half, white
pepper and salt to taste, and chill the soup, covered, for at least 2 hours or
overnight.
Makes about 8 cups, serving 8 to 10.