| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soups |
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Butter |
| 3/4 |
c |
Flour |
| 1/2 |
bn |
Celery, coarsely chopped |
| 2 |
lg |
Onions, coarsely chopped |
| 2 |
c |
Mild green chilies, diced |
| 6 |
|
Cloves garlic, crushed |
| 1 |
ga |
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 |
bn |
Cilantro |
| 1/4 |
ts |
White pepper |
| 1/4 |
ts |
Salt |
| 1/2 |
ts |
Ground cumin |
|
|
Scallions, chopped |
INSTRUCTIONS
CILANTRO CREAM
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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