| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 4 | POBLANO PEPPERS, DIVIDED | |
| USE 1 CHAR PEEL SEED | ||
| DICE | ||
| 1 | SERRANO CHILE REMOVE STEMS | |
| AND SEEDS FROM BOTH | ||
| 1 | T | CLARIFIED BUTTER |
| 1/2 | ONION DICED | |
| 1/2 | CARROT DICED | |
| 1 1/4 | T | FLOUR |
| 2 1/2 | c | CHICKEN STOCK |
| 1 | POTATO, PEELED AND DICED | |
| 1 | c | HEAVY CREAM |
| 1 | t | CILANTRO |
INSTRUCTIONS
POBLANO PEPPERS (DIVIDED USE) 1 CHAR, PEEL, SEED, DICE 1 SERRANO CHILE REMOVE STEMS AND SEEDS FROM BOTH SAUTÃ. FOR 5 MIN.1 T. CLARIFIED BUTTER 1/2 MED. ONION DICED+12 CARROT DICED ADD 1 1/4 T. FLOUR AND SIMMER 5 MINS WHISK IN: 2 1/2 CUPS CHICKEN STOCK 1 MED. POTATO PEELED AND DICED ADD WITH RAW PEPPERS SAVE ONE FOR GARNISH SIMMER 25-30 MINS. PUREE IN BLENDER, STRAIN ADD:1 CUP HEAVY CREAM + t. CILANTRO PRE-HEAT BROILER AND LADLE SOUP INTO BOWLS-TOP WITH TORTILLA CHIPS THEN A SLICE OF MONTEREY JACK AND DICED POBLANO BROIL TILL MELTED Posted to recipelu-digest by HPVALET@aol.com on Febry,, uary 16, 199
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Nutrition (calculated from recipe ingredients)
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Calories: 1276
Calories From Fat: 845
Total Fat: 95.7g
Cholesterol: 344.1mg
Sodium: 992.4mg
Potassium: 1933.5mg
Carbohydrates: 81.6g
Fiber: 7.1g
Sugar: 15.7g
Protein: 26.3g