| 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 | tb | CLARIFIED BUTTER |
| 1/2 | md | ONION DICED |
| 1/2 | CARROT DICED | |
| 1 1/4 | tb | FLOUR |
| 2 1/2 | c | CHICKEN STOCK |
| 1 | md | POTATO; PEELED AND DICED |
| 1 | c | HEAVY CREAM |
| 1 | ts | CILANTRO |
INSTRUCTIONS
4 POBLANO PEPPERS (DIVIDED USE) 1 CHAR, PEEL, SEED, DICE 1 SERRANO CHILE REMOVE STEMS AND SEEDS FROM BOTH SAUTÉ 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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