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Add a photoServings: 1
Ingredients
- 4 x POBLANO PEPPERS, (DIVIDED USE) 1 CHAR, PEEL, SEED, DICE
- 1 x SERRANO CHILE REMOVE STEMS AND SEEDS FROM BOTH
- 1 Tbsp. CLARIFIED BUTTER
- 1/2 med ONION DICED
- 1/2 x CARROT DICED
- 1Â 1/4 Tbsp. FLOUR
- 2Â 1/2 c. CHICKEN STOCK
- 1 med POTATO, PEELED AND DICED
- 1 c. HEAVY CREAM
- 1 tsp CILANTRO
Directions
- 4 POBLANO PEPPERS (DIVIDED USE) 1 CHAR, PEEL, SEED, DICE 1 SERRANO CHILE REMOVE STEMS AND SEEDS FROM BOTH Saute/fry FOR 5 Minutes.1 Tablespoons CLARIFIED BUTTER 1/2 MED. ONION DICED+12 CARROT DICED Add in 1 1/4 Tablespoons FLOUR AND SIMMER 5 MINS WHISK IN: 2 1/2 C. CHICKEN STOCK 1 MED. POTATO PEELED AND DICED Add in WITH RAW PEPPERS SAVE ONE FOR GARNISH SIMMER 25-30 MINS. PUREE IN BLENDER, STRAIN Add in:1 C. HEAVY CREAM + teaspoon CILANTRO
- PRE-HEAT BROILER AND LADLE SOUP INTO BOWLS-TOP WITH TORTILLA CHIPS THEN A SLICE OF MONTEREY JACK AND DICED POBLANO BROIL Until MELTED
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 972g | |
| Calories 747 | |
| Calories from Fat 500 | 67% |
| Total Fat 56.86g | 71% |
| Saturated Fat 35.2g | 141% |
| Trans Fat 0.0g | |
| Cholesterol 195mg | 65% |
| Sodium 1093mg | 46% |
| Potassium 1410mg | 40% |
| Total Carbs 48.32g | 13% |
| Dietary Fiber 7.8g | 26% |
| Sugars 4.8g | 3% |
| Protein 13.53g | 22% |
