Pappasito's poblano soup
PAPPASITO'S POBLANO SOUP
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tb Unsalted butter
1/2 c All-purpose flour
2 c Whipping cream
3 c Whole milk
1/2 ts Instant chicken bouillon
-granules
1 tb Olive oil, extra virgin
3/4 c Purple onion, finely diced
1 1/2 ts Garlic, chopped
2/3 c Carrots, finely diced
3/4 c Finely diced poblano pepper
1/2 ts Salt
1/2 ts Black pepper
1/2 ts Cayenne pepper
pn White pepper
3/4 c Finely diced red bell peppe
1 c Monterey Jack cheese,
-shredded
In 4 qt 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 or
whisking, over medium-low heat until smooth.
Heat oil in 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 and black, white, and cayenne
peppers, simmer over medium-low heat a few minutes.
Add red bell pepper. Simmer 15 or 20 minutes,
stirring frequently. Add cheese and stir until
melted. Taste and adjust seasonings, if necessary.
Serve hot or refrigerate immediately, reheat before
serving. Makes six 8 oz servings.
Note: Prepare all vegetables ahead of time. Recipe
doubles easily.
- - - - - - - - - - - - - - - - - -
|
