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Receta Cream Of Poblano Soup With Cheese Crust

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Raciónes: 4

Ingredientes

Cost per serving $1.10 view details

Direcciones

  1. Heat the oil and butter in a large saucepan. Add in peppers, onions, and carrots and saute/fry slowly for 5 min. Stir in the stock, add in the diced potatoes, bring to a boil, then reduce heat and simmer for 30 min.
  2. Remove from heat and puree in a blender, solids first to get a smooth texture. Return to the pot. Add in the cream and season with salt to taste.
  3. When ready to serve, bring to simmer and stir in the cilantro. Ladle into oven-proof bowls, top with 2 tortilla chips, sprinkle with cheese, and run under the broiler. Top each bowl with a cilantro leaf and take to the table.
  4. Serve to 4 people as a spectacular and hearty first course.
  5. Comments: This Tex-Mex creation is a lot healthier than it tastes - and is even more so if you substitute yogurt for the whipping cream. It's gloriously thick and rich, with a nice balancing kick. Thanks to Professor Vincent Tocci, American University, for introducing me to this.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 343g
Recipe makes 4 servings
Calories 637  
Calories from Fat 401 63%
Total Fat 44.73g 56%
Saturated Fat 18.11g 72%
Trans Fat 0.0g  
Cholesterol 174mg 58%
Sodium 306mg 13%
Potassium 747mg 21%
Total Carbs 18.63g 5%
Dietary Fiber 2.7g 9%
Sugars 3.44g 2%
Protein 39.25g 63%
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