Truluck's cream of poblano soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 3 | Poblano Peppers, roasted, peeled, seeded and diced | |
| ½ | cup | Chopped onion |
| ¼ | cup | Peeled, diced carrots |
| 2 | tablespoons | All-purpose flour |
| 4 | cups | Water |
| 2 | cups | Chicken stock |
| ¾ | cup | Half-and-half |
| 3 | tablespoons | Finely chopped cilantro, divided |
| 1 | teaspoon | Salt |
| 1½ | cup | Fried, crushed tortilla chips |
| 1½ | cup | Shredded Monterey Jack chees |
| ½ | pounds | Chorizo, cooked, drained and |
| Crumbled | ||
Directions
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 ¼ cup tortilla chips,¼ cup cheese and 1 teaspoon each cilantro and chorizo. ** Houston Chronicle 7/27/94 **