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Receta Cream Of Poblano Soup With Cheese Crust
by Global Cookbook

Cream Of Poblano Soup With Cheese Crust
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  Raciónes: 4

Ingredientes

  • 1 Tbsp. extra virgin olive oil
  • 1 Tbsp. butter
  • 3 med poblano peppers seeded, minced
  • 2 x onions minced
  • 1 x carrot minced
  • 4 c. chicken or possibly vegetable stock
  • 1 lrg potato minced
  • 1/2 c. whipping cream or possibly yogurt
  • 1 Tbsp. minced cilantro
  • 8 lrg tortilla chips
  • 1 c. grated Monterey Jack cheese

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.