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Peppers: Pablano Pepper Soup

Source of Recipe

justmecookin


List of Ingredients

1-46 ounce can of chicken broth
2 tablespoon chicken soup base or bouillon
2 sprigs thyme
1 bay leaf
4 pablano peppers, roasted, peeled, seeded
1 medium onion, roasted
3 cloves garlic
1-2 teaspoon fresh cracked pepper
3 tablespoon margarine
3 tablespoon flour
1 tablespoon cilantro, chopped, optional


Recipe

Bring stock to a boil and add enough base to make a strong stock. Add thyme and bay leaf. After boiling for 3-5 min. remove the herbs. Add peppers, onions (charred parts too), garlic and pepper to stock. Simmer covered until everything is softened ( 20-30 min). Blend in batches and strain and return to the pan. Use margarine and flour to make a roux. Do not brown the roux, you want it to be a blond roux. Add enough roux to the soup to get it to the desired thickness. Top with broken tortilla chips, sour cream and cilantro if desired.