| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Mexican |
Soups, Mexican |
6 |
Servings |
INGREDIENTS
| 4 |
tb |
Unsalted butter |
| 1/2 |
c |
All-purpose flour |
| 2 |
c |
Whipping cream |
| 3 |
c |
Whole milk |
| 1/2 |
ts |
Instant chicken bouillon granules |
| 1 |
tb |
Olive oil, extra virgin |
| 3/4 |
c |
Purple onion, finely diced |
| 1 1/2 |
ts |
Garlic, chopped |
| 2/3 |
c |
Carrots, finely diced |
| 3/4 |
c |
Finely diced poblano pepper |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 1/2 |
ts |
Cayenne pepper |
|
pn |
White pepper |
| 3/4 |
c |
Finely diced red bell peppe |
| 1 |
c |
Monterey Jack cheese, shredded |
INSTRUCTIONS
In 4 qt stock pot, melt butter over medium heat. Whisk in flour and simmer,
whisking constantly until thickened to a roux. Whisk in cream, milk, and
chicken bouillon and cook, stirring frequently or whisking, over medium-low
heat until smooth. Heat oil in large saute pan over medium heat. Add onion
and cook until soft, about 3 minutes. Add garlic and carrots, cook until
tender, about 3 minutes, stirring frequently. Add poblanos and cook until
tender, about 3 minutes. Add vegetable mixture to milk mixture, stir to
combine. Stir in salt and black, white, and cayenne peppers, simmer over
medium-low heat a few minutes. Add red bell pepper. Simmer 15 or 20
minutes, stirring frequently. Add cheese and stir until melted. Taste and
adjust seasonings, if necessary. Serve hot or refrigerate immediately,
reheat before serving. Makes six 8 oz servings. Note: Prepare all
vegetables ahead of time. Recipe doubles easily.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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