Three types of onions are cooked down and pureed with roasted green chile to make a delightful soup with a unique depth of flavors. Serve warm or better yet, chill overnight and serve as a cold soup.
*See Kitchen Notes for ingredient links and substitutions.
While waiting for the soup to lose a bit of its chill, lightly toast the pinon nuts in a hot skillet.
Broth – Use a mild tasting chicken broth or vegetable broth. Stay away from broths that contain soy sauce. The soy sauce overpowers the subtle flavors of the different onions.
Herbs – When you remove the fresh herbs, leave a few of the leaves in the pot, but not all. Too many will make the soup green and too herby. If you don’t have fresh herbs, substitute with 1/8 tsp. dried thyme and 1/8 tsp. dried oregano. Leave in the soup when you puree’.
Green chile – I use 1/2 cup mild chile and 1/2 cup medium chile for lots of green chile flavor and a little spice. If the chile is too spicy it overpowers the soup with heat, and you lose the flavor of the onions and green chile combo which is what makes this soup so good.
Recipe author: MJ of MJ's Kitchen