Trulucks Cream Of Poblano Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 T: Butter,
3: Poblano Peppers, roasted, peeled, seeded and diced
1/2 cup: Chopped onion,
1/4 cup: Peeled, diced carrots
2 T: All-purpose flour,
4 cup: Water,
2 cup: Chicken stock,
3/4 cup: Half-and-half,
3 T: Finely chopped cilantro, divided
1 t: Salt,
1 1/2 cup: Fried, crushed tortilla chips
1 1/2 cup: Shredded Monterey Jack chees,
1/2 lbs: Chorizo, cooked, drained and
Crumbled,
Directions:
Melt butter in heavy saucepan over medium heat. Add peppers, onion
and carrots and saute until tender, about 5 minutes. Add flour and
cook 5 minutes. Whisk in water and chicken stock; mix thoroughly and
simmer 30 minutes. Strain vegetables in colander, reserving liquid.
Puree vegetables until smooth. Return to saucepan with reserved
liquid. Add half-and-half, 1 tablespoon cilantro and salt. Heat to a
simmer and remove from heat. Ladle soup into 6 bowls. Garnish each
with 1/4 cup tortilla chips,1/4 cup cheese and 1 teaspoon each
cilantro and chorizo. ** Houston Chronicle 7/27/94 **
Source from luhu.jp
and carrots and saute until tender, about 5 minutes. Add flour and
cook 5 minutes. Whisk in water and chicken stock; mix thoroughly and
simmer 30 minutes. Strain vegetables in colander, reserving liquid.
Puree vegetables until smooth. Return to saucepan with reserved
liquid. Add half-and-half, 1 tablespoon cilantro and salt. Heat to a
simmer and remove from heat. Ladle soup into 6 bowls. Garnish each
with 1/4 cup tortilla chips,1/4 cup cheese and 1 teaspoon each
cilantro and chorizo. ** Houston Chronicle 7/27/94 **
Source from luhu.jp