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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Cream of Poblano Soup Recipe

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This recipe for Cream of Poblano Soup is from MOM'S RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons butter
3 poblano peppers, roasted, peeled, seeded and diced
1/2 cup chopped onion
1/4 cup peeled, diced carrots
2 tablespoons all-purpose and flour
4 cups water
2 cups chicken stock
3/4 cup half-and-half
3 tablespoons finely chopped cilantro, divided
1 teaspoon salt
1 1/2 cups crushed fried tortilla strips
1 1/2 cups shredded Monterey Jack cheese
1/2 pound chorizo, cooked, drained and crumbled
Directions:
Directions:
Melt butter in heavy saucepan over medium heat. Add
peppers, onion and carrots. Saute until tender, about 5
minutes. Add flour and cook 5 minutes. Whisk in water
and chicken stock; mix thoroughly and simmer 30 min.
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; 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.
Number Of Servings:
Number Of Servings:
6

 

 

 

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