Truluck's Cream Of Poblano Soup
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Serves/Makes: 6
Ready in: 1-2 hrs
- 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 cup crushed fried tortilla strips
- 1 1/2 cup 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. 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; remove from heat. Ladle soup into serving bowls. Garnish each with 1/4 cup tortilla chips, 1/4 cup cheese and 1 teaspoon each cilantro and chorizo.
Recipe Source: cdkitchen.com
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