by Terri Peña
A soup perfect for the last days of winter when the winter vegetables are about done and the spring vegetables have not yet made an appearance.
*To roast chilies, place on a sheet pan and slide under the broiler. Broil until the skins are charred, turning as needed. Remove from oven, place in bowl,and cover with plastic wrap. Set the bowl aside and when the chilies are cool enough to handle, remove the core and seeds and peel off the blackened skin. Resist your urge to rinse under water, lots of flavor will be lost down the drain. Dice the chili flesh and it is ready to add to the soup.
If roasting the chilies feels like to much work, you can also use canned diced chilies. The canned chilies are very mild and you may want to add some hot sauce or red pepper flakes to bump up the heat.
Asparagus Soup with Parmesan Crisps