| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soups |
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Butter |
| 3/4 |
c |
Flour |
| 1/2 |
|
Celery, coarsely chopped |
| 2 |
|
Onions, coarsely chopped |
| 2 |
c |
Mild green chilies, diced |
| 6 |
|
Cloves garlic, crushed |
| 1 |
gl |
Chicken stock, preferably |
|
|
homemade heated |
| 2 |
c |
Grilled chicken, cubed |
|
|
Plenty of the following |
|
|
seasonings: ground cumin |
|
|
salt pepper white |
|
|
pepper |
|
|
oregano chopped parsley |
| 3/4 |
c |
Sour cream |
| 1 |
|
Cilantro |
| 1/4 |
t |
White pepper |
| 1/4 |
t |
Salt |
| 1/2 |
t |
Ground cumin |
|
|
Scallions, chopped |
INSTRUCTIONS
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@AOL.COM> Date: Thu, 2 Jan 1997
16:34:17 -0500
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