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Ingredients:
2 tbsp butter
3 poblano peppers, roasted, peeled, s, eeded and diced
1/2 cup chopped onion
1/4 cup peeled, diced carrots
2 tbsp all-purpose flour
4 cup water
2 cup chicken stock
3/4 cup half-and-half
3 tbsp finely chopped cilantro, divided
1 tsp salt
1 1/2 cup fried, crushed tortilla chips
1 1/2 cup shredded monterey jack chees
1/2 lb chorizo, cooked, drained and
1 crumbled
Instructions:
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 **
Servings: 6
How can you govern a country which has 246 varieties of cheese? Charles De Gaulle
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Trulucks Cream Of Poblano Soup Recipe brought to you by Mexican Recipes To-Go
