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Receta Cream Of Poblano Chilie Soup With Cheese Crust
by Global Cookbook

Cream Of Poblano Chilie Soup With Cheese Crust
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Ingredientes

  • 4 x POBLANO PEPPERS, (DIVIDED USE) 1 CHAR, PEEL, SEED, DICE
  • 1 x SERRANO CHILE REMOVE STEMS AND SEEDS FROM BOTH
  • 1 Tbsp. CLARIFIED BUTTER
  • 1/2 med ONION DICED
  • 1/2 x CARROT DICED
  • 1 1/4 Tbsp. FLOUR
  • 2 1/2 c. CHICKEN STOCK
  • 1 med POTATO, PEELED AND DICED
  • 1 c. HEAVY CREAM
  • 1 tsp CILANTRO

Direcciones

  1. 4 POBLANO PEPPERS (DIVIDED USE) 1 CHAR, PEEL, SEED, DICE 1 SERRANO CHILE REMOVE STEMS AND SEEDS FROM BOTH Saute/fry FOR 5 Minutes.1 Tablespoons CLARIFIED BUTTER 1/2 MED. ONION DICED+12 CARROT DICED Add in 1 1/4 Tablespoons FLOUR AND SIMMER 5 MINS WHISK IN: 2 1/2 C. CHICKEN STOCK 1 MED. POTATO PEELED AND DICED Add in WITH RAW PEPPERS SAVE ONE FOR GARNISH SIMMER 25-30 MINS. PUREE IN BLENDER, STRAIN Add in:1 C. HEAVY CREAM + teaspoon CILANTRO
  2. PRE-HEAT BROILER AND LADLE SOUP INTO BOWLS-TOP WITH TORTILLA CHIPS THEN A SLICE OF MONTEREY JACK AND DICED POBLANO BROIL Until MELTED