GREEN CHILE BISQUE

4 tbsp olive oil, divided use
1 medium white onion, chopped
2 cups celery, chopped, back, strings removed
1 large green bell pepper, seeds and membranes removed, chopped
1 large carrot, scrubbed and chopped
1 clove garlic, chopped
2 tbsp all-purpose flour
2 cups nonfat or low-fat milk
6 cups water
1 bay leaf
2 Serrano chiles or
1 Habanero chile
1 large Anaheim chile or 1 Big Jim chile, roasted, peeled and seeded
1 tsp fresh rosemary, crushed
1/2 tsp freshly ground pepper
1/2 tsp salt
1/2 cup sherry

Heat 2 tablespoons of the olive oil in a soup pot and saute the onion, celery, bell pepper, carrot, and garlic for 5 minutes. Reduce the heat, cover, and simmer over low heat for another 10 minutes.

In a separate sauce pan, make a roux with the remaining 2 tablespoons oil and the flour.

When the flour is lightly browned, stir in the milk and beat with a whisk until smooth. Add the water, bay leaf, chiles, rosemary, pepper, and salt. Then stir in the sauteed vegetables, cover, and simmer over low heat for 20 minutes.

Let cool slightly and then puree in a blender, a little at a time, until well blended.

Return the mixture to the pot, stir in the sherry, and cook over low heat until warmed through.

Serving suggestions:
This soup is nice for a vegetarian lunch with blue cornmeal muffins or whole-grain bread. It is also nice as a first course for a southwestern dinner followed by a main dish, topped off with a melon ice or mango sorbet for dessert.

Servings: 4-6
Source: The Sizzling Southwestern Cookbook: Hot and Zesty, Light and Healthy Chile Cuisine by Lynn Nusom