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Truluck's Cream of Poblano Soup




Source of Recipe


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List of Ingredients








2 tablespoons butter

3 poblano peppers, roasted, peeled, seeded and diced

1/2 cup chopped onion

1/4 cup peeled, diced carrots

2 tablespoons all-purpose flour

4 cups water

2 cups chicken stock

3/4 cup half-and-half

3 tablespoons finely chopped cilantro, divided

1 teaspoon salt

1 1/2 cups each: crushed fried tortilla strips and shredded Monterey Jack cheese

1/2 pound chorizo, cooked, drained and crumbled

Melt butter in heavy saucepan over medium heat. Add peppers, onion and carrots. Sauté 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. Purée vegetables until smooth. Return to saucepan with reserved liquid. Add half-and-half, 1 tablespoon cilantro and salt. Heat to a simmer; remove from heat. Ladle soup into 6 bowls. Garnish each with 1/4 cup tortilla chips, 1/4 cup cheese and 1 teaspoon each cilantro and chorizo. Makes 6 servings.


Recipe