Cream of poblano chilie soup with cheese crust
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | POBLANO PEPPERS; (DIVIDED USE) 1 CHAR, PEEL, SEED, DICE | |
| 1 | SERRANO CHILE REMOVE STEMS AND SEEDS FROM BOTH | |
| 1 | tablespoon | CLARIFIED BUTTER |
| ½ | medium | ONION DICED |
| ½ | CARROT DICED | |
| 1¼ | tablespoon | FLOUR |
| 2½ | cup | CHICKEN STOCK |
| 1 | medium | POTATO; PEELED AND DICED |
| 1 | cup | HEAVY CREAM |
| 1 | teaspoon | CILANTRO |
Directions
4 POBLANO PEPPERS (DIVIDED USE) 1 CHAR, PEEL, SEED, DICE 1 SERRANO CHILE REMOVE STEMS AND SEEDS FROM BOTH SAUTÉ FOR 5 MIN⅒ T. CLARIFIED BUTTER ½ MED. ONION DICED+12 CARROT DICED ADD 1¼ T. FLOUR AND SIMMER 5 MINS WHISK IN: 2 ½ CUPS CHICKEN STOCK 1 MED. POTATO PEELED AND DICED ADD WITH RAW PEPPERS SAVE ONE FOR GARNISH SIMMER 25-30 MINS. PUREE IN BLENDER, STRAIN ADD:1 CUP HEAVY CREAM + t. CILANTRO PRE-HEAT BROILER AND LADLE SOUP INTO BOWLS-TOP WITH TORTILLA CHIPS THEN A SLICE OF MONTEREY JACK AND DICED POBLANO BROIL TILL MELTED Posted to recipelu-digest by HPVALET@... on Febry,, uary 16, 199