Smoked Hatch Chile and Garlic Soup
If you're ever in New Mexico during Hatch Chile season, you will see why this Chile is elevated to star status! This recipe for Smoked Hatch Chile and Garlic Soup will make anyone a believer!
00:00 Introduction
00:48 Ingredients
05:10 Smoking the Vegetables
07:14 Remove Peppers/Sweat
07:57 Discussing Hatch Chile Peppers
11:58 Preparing Vegetables to Sweat
13:45 Adding Hatch Chile Peppers and Garlic
15:48 Deglaze pot with Sherry
16:21 Add Seasonings
17:00 Add Chicken Stock
19:01 Blending the Soup
20:49 Straining the Soup/Adding Cream
23:40 Egg Yolk Liason/Adjust Seasoning
26:21 Taste Test
27:47 Wine Pairing
29:02 Oops!
Ingredients
3 bulbs Elephant Garlic (containing 5 cloves each), or 3-4 entire bulbs regular garlic
6-9 Hatch Chile Peppers (or Anaheim/Poblano/Jalapeno), depending on how hot you like
2 Medium Yellow Onions to smoke
1 Medium Yellow Onion, sliced
2 Tbsp EVOO
2 Tbsp Unsalted Butter
16-20 cups Chicken Stock
1/2 cup Dry Sherry (or dry white wine)
3 Tbsp Ground Cumin
2 tsp Smoked Paprika
1 Cup Heavy Cream
2 Egg Yolks + 1 Cup Heavy Cream
1 Tbsp Unsalted Butter (to finish)
1 Tbsp Balsamic Vinegar (opt)
Salt/Pepper to taste
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"Chef Walter and his wife Kim own this unique small group tour company where they host groups of 6-12 guests for one-week luxury Adventures in beautiful locations throughout Europe and The States. Walter has the privilege of being the Adventure Chef, creating and preparing daily gourmet meals for their guests. They also enjoy creating in-home private dinners for clients and friends when they are back in the States. Many guests request their recipes and want to learn cooking tips.
So In this video series, from their home kitchen in the beautiful Loire Valley of France, Walter will demonstrate a wide variety of recipes, from Culinary Classics to Originals, as well as covering Professional Kitchen Techniques for the Home Chef."
For more information on Artistic Gourmet Adventures, check their website,
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About Chef Walter
With a strong background in the creative and visual arts, Chef Walter’s style can best be described as “gastronomic bistro”. Having completed a “Diplome de Cuisine” at the famed Le Cordon Bleu Culinary Institute in Paris, as well as the highly rated Walnut Grove Cookery School in France’s Loire Valley, Walter relies on his French training and techniques to assure top quality, but remembers his Texas roots and always cooks from the heart! During week-long Adventures, Walter always includes a mix of the Classics and Regional recipes, as well as a healthy dose of original recipes.
“I love when a plate looks beautiful; however, I feel like a dish should be tasty AND satisfying on its own, and not dependent on several other courses to make you satisfied.”
Music: "Back In Town"; Nard Berings, http://www.triplescoopmusic.com