Grilled chicken and green chili soup w/cilantro cream

1 Servings

Ingredients

Quantity Ingredient
½ pounds Butter
¾ cup Flour
½ bunch Celery, coarsely chopped
2 larges Onions, coarsely chopped
2 cups Mild green chilies, diced
6 Cloves garlic, crushed
1 gallon Chicken stock (preferably homemade), heated
2 cups Grilled chicken, cubed
Plenty of the following seasonings: ground cumin, salt, pepper, white pepper oregano, chopped parsley
¾ cup Sour cream
1 bunch Cilantro
¼ teaspoon White pepper
¼ teaspoon Salt
½ teaspoon Ground cumin
Scallions, chopped

Directions

CILANTRO CREAM

In a large stockpot, saute all vegetables in the butter for about 10 minutes or until wilted. Add flour to make a roux, then add hot chicken stock and remaining ingredients. Simmer for 10 minutes.

For cilantro cream: Put all ingredients in a blender and blend until smooth. Put cream in a squeeze bottle or a baggie with one corner snipped off.

Put soup in individual serving bowls. Garnish with cilantro cream and chopped scallions.

Posted to FOODWINE Digest 02 Jan 97 Recipe by: Chef Rich Lemoine, Salt Marsh Tavern, Kennebunkport, ME From: Laura Hunter <LHunter722@...> Date: Thu, 2 Jan 1997 16:34:17 -0500

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