12    Green anaheim chiles
2 md Red bell peppers
2 lg Potatoes, cubed
2 1/2 ts Salt
6 c  Stock
1 ts Black pepper
3    Garlic cloves, chopped
1/4 c  Tumbleweed greens, for
-- garnish

Roast the chiles and peppers by the Open-Flame Method. Peel the chiles and
peppers, pull off the stems, remove the seeds and veins, and set aside. In
a medium saucepan, parboil the potatoes in boiling water with 1 teaspoon of
the salt until tender. Puree the green chiles and then the red peppers
separately in a food processor until smooth. Mix the purees together, add
the potatoes and stock, and process in 2-cup batches for another minute, or
until smooth. Add the remaining salt, the pepper, and garlic and process
again. Press the puree through a fine sieve. Heat the puree in a saucepan.
Serve hot, garnished with tumbleweed greens.