Chicken & green chili soup w/cilantro cr

Yield: 12 Servings

Measure Ingredient
½ pounds Butter
¾ cup Flour
½ bunch Celery; coarsely chopped
2 larges Onions; coarsely chopped
2 cups Mild green chilies; diced
6 \N Cloves garlic; crushed with the side of a knife blade
1 gallon Chicken stock; preferably homemade; heated
2 cups Cooked & cubed chicken meat or more to suit taste
\N \N Plenty of the following seasonings: ground cumin; white pepper; salt & pepper, oregano; chopped parsley
¾ cup Sour cream
1 bunch Cilantro
¼ teaspoon White pepper
¼ teaspoon Salt
½ teaspoon Ground cumin


From: Laura Hunter <LHunter722@...> Date: Wed, 31 Jul 1996 12:02:20 -0400 In a large stockpot saute all vegetables in butter for about 10 minutes of until wilted. Add flour to make a roux, then add hot chicken stock and remaining ingredients and simmer for about 10 minutes. Garnish with chopped sacllions and cilantro cream (recipe follows).

Cilantro Cream: Put all ingredients in a blender and blend until smooth.

Put cream in a squeeze bottle and decorate soup. Makes about 1 cup.

* This soup is spicy. Since he doesn't list the amounts of seasonings to put in the soup, my quess is that there is more of the cumin and peppers added than the remaining ingredients. You know how chefs can be...they don't usually follow a recipe in a cookbook! Hope you enjoy this soup as much as I do!

EAT-L Digest 30 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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