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Add a photoRaciónes: 12
Ingredientes
- 1/2 lb Butter
- 3/4 c. Flour
- 1/2 bn Celery, coarsely minced
- 2 lrg Onions, coarsely minced
- 2 c. Mild green chilies, diced
- 6 x Cloves garlic, crushed with the side of a knife blade
- 1 gal Chicken stock, preferably homemade, heated
- 2 c. Cooked & cubed chicken meat or possibly more to suit taste Plenty of the following seasonings: grnd cumin white pepper, salt & pepper, oregano, minced
- 3/4 c. Lowfat sour cream
- 1 bn Cilantro
- 1/4 tsp White pepper
- 1/4 tsp Salt
- 1/2 tsp Grnd cumin
Direcciones
- In a large stockpot saute/fry all vegetables in butter for about 10 min of till wilted. Add in flour to make a roux, then add in warm chicken stock and remaining ingredients and simmer for about 10 min. Garnish with minced sacllions and cilantro cream (recipe follows).
- Cilantro Cream: Put all ingredients in a blender and blend till smooth.
- Put cream in a squeeze bottle and decorate soup.
- Makes about 1 c..
- * This soup is spicy. Since he doesn't list the amounts of seasonings to put in the soup, my quess is which there is more of the cumin and peppers added than the remaining ingredients. You know how chefs can be...they do not usually follow a recipe in a cookbook! Hope you enjoy this soup as much as I do!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 434g | |
| Recipe makes 12 servings | |
| Calories 384 | |
| Calories from Fat 232 | 60% |
| Total Fat 26.21g | 33% |
| Saturated Fat 13.57g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 78mg | 26% |
| Sodium 651mg | 27% |
| Potassium 533mg | 15% |
| Total Carbs 22.13g | 6% |
| Dietary Fiber 1.0g | 3% |
| Sugars 7.56g | 5% |
| Protein 15.06g | 24% |
