Truluck's cream of poblano soup

6 Servings

Ingredients

Quantity Ingredient
2 tablespoons Butter
3 Poblano Peppers, roasted, peeled, seeded and diced
½ cup Chopped onion
¼ cup Peeled, diced carrots
2 tablespoons All-purpose flour
4 cups Water
2 cups Chicken stock
¾ cup Half-and-half
3 tablespoons Finely chopped cilantro, divided
1 teaspoon Salt
1½ cup Fried, crushed tortilla chips
1½ cup Shredded Monterey Jack chees
½ pounds Chorizo, cooked, drained and
Crumbled

Directions

Melt butter in heavy saucepan over medium heat. Add peppers, onion and carrots and saute until tender, about 5 minutes. Add flour and cook 5 minutes. Whisk in water and chicken stock; mix thoroughly and simmer 30 minutes. Strain vegetables in colander, reserving liquid.

Puree vegetables until smooth. Return to saucepan with reserved liquid. Add half-and-half, 1 tablespoon cilantro and salt. Heat to a simmer and remove from heat. Ladle soup into 6 bowls. Garnish each with ¼ cup tortilla chips,¼ cup cheese and 1 teaspoon each cilantro and chorizo. ** Houston Chronicle 7/27/94 **

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