CREAM OF POBLANO SOUP
Source of Recipe
the web
List of Ingredients
3ea Corn tortillas (6-inch)
2tb Flour
1/2 tsp Chili powder
1 t Cumin
1/2 tsp Salt
1/2 tsp Black pepper
2 tbp Canola oil
1/2 c Onion, finely diced
1/2 c Poblano peppers, fine dice
1/2 tsp Garlic, minced
2 tbp Butter
2 c Chicken stock
1/2 c Half-and-half (land o lake make a good fat free variety)
1/8 c Roasted & chopped chicken
1/2 c Monterrey Jack cheese, (shredded)
Recipe
Cut the corn tortillas into ninths, place in
a food processor and chop until fine. Add flour,chili powder, cumin, salt and pepper. Blend until the tortillas become the consisitency of cornmeal. Place the canola oil in a stockpot on medium-high heat. Add onions, peppers and garlic. Saute until
onions are clear. Add butter and let melt.
Add tortilla-flour mixture to the pan and mix to form roux, stirring with a wire whip. Do not let it burn. While stirring, slowly add the chicken stock. Make sure to scrape the sides and bottom. Add the half-and-half. Bring to a slow simmer and cook for 7
to 10 minutes. Do not let soup come to a
hard boil. Turn off heat and let cool. Add the roasted chopped chicken meat to the stockpot before serving. Top each serving with shredded Monterrey Jack cheese,
diced poblano pepper and crisply fried tortilla strips.
Recipe from Cavanagh's restaurant Houston TX
Serves 8.
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