Monday, April 11, 2005

Papasito's Poblano Soup

Papasito's Poblano Soup Recipe


2 ounces unsalted butter
2 ounces all-purpose flour
2 cups whipping cream
3 cups whole milk
1/2 teaspoon instant chicken bouillon granules
1 tablespoon extra-virgin olive oil
3/4 cup finely diced purple onion
1 1/2 teaspoons garlic, chopped
2/3 cup carrots, finely diced
3/4 cup Poblano peppers, finely diced
1/2 teaspoon each salt, black pepper and cayenne pepper
pinch of white pepper
3/4 cup red bell pepper, finely diced
1 cup Monterey Jack cheese, shredded

In a 4-quart stock pot, melt butter over medium heat. Whisk in flour and simmer, whisking constantly, until thickened to a roux. Whisk in cream, milk and chicken bouillon and cook, stirring frequently, over medium-low heat until smooth.

Heat oil in a large saute pan over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and carrots; cook until tender, about 3 minutes, stirring frequently. Add poblanos and cook until tender, about 3 minutes.

Add vegetable mixture to milk mixture; stir to combine. Stir in salt, black pepper, cayenne and white pepper; simmer over low heat a few minutes.
Add red bell pepper. Simmer mixture 15 to 20 minutes, stirring frequently.

Add cheese and stir until melted. Taste and adjust seasonings, if necessary. Serve hot or refrigerate immediately; reheat before serving.
Nutritional/Serving Info:
Serves 6.


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