This is a print preview of "Cream Of Poblano Chilie Soup With Cheese Crust" recipe.

Cream Of Poblano Chilie Soup With Cheese Crust Recipe
by Global Cookbook

Cream Of Poblano Chilie Soup With Cheese Crust
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  Servings: 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
  • 1 1/4 Tbsp. FLOUR
  • 2 1/2 c. CHICKEN STOCK
  • 1 med POTATO, PEELED AND DICED
  • 1 c. HEAVY CREAM
  • 1 tsp CILANTRO

Directions

  1. 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
  2. PRE-HEAT BROILER AND LADLE SOUP INTO BOWLS-TOP WITH TORTILLA CHIPS THEN A SLICE OF MONTEREY JACK AND DICED POBLANO BROIL Until MELTED