Cream Of Green Chili Soup

• Ingredients:
• 2 medium yellow onions, chopped
• 6 to 8 minced garlic cloves
• 2 tablespoons olive oil plus 1 tablespoon butter
• 1 pound roasted and peeled green Anaheim chiles, chopped (about 2 pounds fresh)
• 1 jalapeno chile, minced (optional)
• 1/3 cup white wine
• 4 cups heavy cream
• 4 cups half-and-half
• 3 chicken bouillon cubes
• 1 1/2 cups sour cream
• white pepper
• salt to taste

1. Preparation:
2. In a large, heavy-bottomed pot, saute onions and garlic in olive oil and butter over medium-high heat until softened. Add green chiles and jalapeno and continue to saute until the chiles are tender and some browning has begun on the bottom of the pot. Add wine and scrape up browned bits with a wooden spoon. Continue cooking until the wine reduces to almost dry.
3. Add heavy cream, half-and-half and bouillon cubes. Let the mixture come to a boil, then reduce heat to low to allow a small simmer. After 45 minutes at low simmer, add sour cream, salt and white pepper. Stir until the sour cream dissolves.
4. Let simmer another 10 to 15 minutes. Transfer to a blender and puree, working in batches if necessary. Pour the blended soup through a fine strain and serve warm.

ingredients, yellow onions, garlic, olive oil, chiles, chile, white wine, heavy cream, chicken, sour cream, white pepper, salt

Taken from www.epicurious.com/recipes/member/views/cream-of-green-chili-soup-50008297 (may not work)