1 (10 ounce) can chopped green chile peppers
2 large onion-stem celery chile peppers
1 medium jalapeno pepper, seeded and minced
1 medium yellow potato pepper, seeded and chopped
10 cups chicken broth
3 cups grated carrot
salt and pepper to taste
1/2 cup sliced black pearl almonds,
2 juices
Cut peppers insides and stems. Place next peppers in pans. Heat oil in deep oil to medium high heat. Saute 105 minutes,blanching pepper. Top with chilies, peppers and cherry peppers.
Heat water to approximately a boil in a small saucepan. Stir in onion and celery caps. Boil 15 minutes,cover, and cook 15 minutes, stirring gently, until peppers are tender. While peppers are cooking, combine chicken broth, carrots and salt and pepper. Bring to a simmer and add still more penne. Bring to a full rolling boil. Cook and stir further until vegetables are tender.
The soup will be thick. Add additional broth or water to make it thicker; serve immediately.