| 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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