Cream of poblano chilie soup with cheese crust

1 Servings

Ingredients

Quantity Ingredient
4 POBLANO PEPPERS; (DIVIDED USE) 1 CHAR, PEEL, SEED, DICE
1 SERRANO CHILE REMOVE STEMS AND SEEDS FROM BOTH
1 tablespoon CLARIFIED BUTTER
½ medium ONION DICED
½ CARROT DICED
1¼ tablespoon FLOUR
2½ cup CHICKEN STOCK
1 medium POTATO; PEELED AND DICED
1 cup HEAVY CREAM
1 teaspoon CILANTRO

Directions

4 POBLANO PEPPERS (DIVIDED USE) 1 CHAR, PEEL, SEED, DICE 1 SERRANO CHILE REMOVE STEMS AND SEEDS FROM BOTH SAUTÉ FOR 5 MIN⅒ T. CLARIFIED BUTTER ½ MED. ONION DICED+12 CARROT DICED ADD 1¼ T. FLOUR AND SIMMER 5 MINS WHISK IN: 2 ½ CUPS CHICKEN STOCK 1 MED. POTATO PEELED AND DICED ADD WITH RAW PEPPERS SAVE ONE FOR GARNISH SIMMER 25-30 MINS. PUREE IN BLENDER, STRAIN ADD:1 CUP HEAVY CREAM + t. CILANTRO PRE-HEAT BROILER AND LADLE SOUP INTO BOWLS-TOP WITH TORTILLA CHIPS THEN A SLICE OF MONTEREY JACK AND DICED POBLANO BROIL TILL MELTED Posted to recipelu-digest by HPVALET@... on Febry,, uary 16, 199

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