Grilled chicken and green chili soup w/cilantro cream
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Butter |
| ¾ | cup | Flour |
| ½ | bunch | Celery, coarsely chopped |
| 2 | larges | Onions, coarsely chopped |
| 2 | cups | Mild green chilies, diced |
| 6 | Cloves garlic, crushed | |
| 1 | gallon | Chicken stock (preferably homemade), heated |
| 2 | cups | Grilled chicken, cubed |
| Plenty of the following seasonings: ground cumin, salt, pepper, white pepper oregano, chopped parsley | ||
| ¾ | cup | Sour cream |
| 1 | bunch | Cilantro |
| ¼ | teaspoon | White pepper |
| ¼ | teaspoon | Salt |
| ½ | teaspoon | Ground cumin |
| Scallions, chopped | ||
Directions
CILANTRO CREAM
In a large stockpot, saute all vegetables in the butter for about 10 minutes or until wilted. Add flour to make a roux, then add hot chicken stock and remaining ingredients. Simmer for 10 minutes.
For cilantro cream: Put all ingredients in a blender and blend until smooth. Put cream in a squeeze bottle or a baggie with one corner snipped off.
Put soup in individual serving bowls. Garnish with cilantro cream and chopped scallions.
Posted to FOODWINE Digest 02 Jan 97 Recipe by: Chef Rich Lemoine, Salt Marsh Tavern, Kennebunkport, ME From: Laura Hunter <LHunter722@...> Date: Thu, 2 Jan 1997 16:34:17 -0500