So smooth & flavorful, this basic soup is versatile, too -- it can be made with almost any green vegetable ( you might try asparagus, spinach, Swiss chard or zucchini). The "caliente" character comes from fresh green chiles; use 1 or more, to make the soup as tame or zesty as you wish. For the best, most special flavor in this & other soups, use homemade broth. You'll get the richest taste if you "recycle" your broth: after stewing a chicken, store the broth in the freezer until you're ready to cook another bird. Then use it again, adding extra flavor with vegetables & herbs... & again, freeze until the next use.

Place broth in a medium, heavy saucepan. Add broccoli, cover & bring to a simmer. Meanwhile, melt butter in a small skillet, add onion & cook until lightly browned. Add onions to the broccoli - broth mixture, cover & simmer about 30 minutes or until onion is very soft. While mixture is still hot, process in a food processor or blender until smoothly pureed. (Be careful not to scald yourself!!!) Add jalapenos or serranos, taste & adjust seasonings, adding salt if desired. Return soup to pan & place over very low heat. Beat cream & egg yolks together; pour into soup in a very thin stream, stirring constantly. Cook, stirring, until soup coats a wooden spoon in a fine film; do not let soup come to a boil, as it may curdle. Immediately pour soup into soup cups, sprinkle with red chiles & serve piping hot.
Makes 4 servings.
NOTES : To make 2 cups of double strength broth from canned broth start with 4 cups broth in a saucepan, bring to a simmer & let simmer uncovered until reduced to 2 cups of broth.

From: "Hotter Than Hell" by Jane Butel.       Book Details at Amazon.com
Posted By: Christopher E. Eaves, cea260@airmail.net
Post Date: Tue, Mar 31 1998