Cream of Green Chili Soup

Instructions

1. 1

   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.

2. 2

   Boil the mixture for 5 minutes, and let it cool.

3. 3

   In a food processor chop fine the garlic and the chiles; add the cream cheese, sour cream and cumin.

4. 4

   Blend the mixture until it is combined well.

5. 5

   With the motor running add the broth mixture in a steady stream.

6. 6

   Blend the mixture until it is combined well, and transfer it to a large bowl.

7. 7

   Stir in the half-and-half, white pepper and salt to taste, and chill the soup, covered, for at least 2 hours or overnight.

8. 8

   Makes about 8 cups, serving 8 to 10.