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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 14 |
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A nice creamy soup with the touch of spiciness from poblano peppers. Great with southwestern or Mexican meals. Ingredients:
1/4 cup olive oil |
3 large carrots, diced |
2 large onions, diced |
5 celery ribs, sliced |
2 tablespoons minced garlic |
3 poblano peppers, seeded and diced |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon cumin |
1/2 teaspoon dried thyme |
3 quarts chicken stock |
1/2 bunch cilantro, chopped (no stems) |
3 cups chunked cooked chicken |
1/2 cup unsalted butter |
1 cup flour |
1 teaspoon hot pepper sauce |
1 cup heavy cream |
Directions:
1. In a large soup pot, saute carrots, onion, celery, garlic, poblanos, salt, pepper, cumin and thyme until vegetables are crisp-tender.
2. Add stock, cilantro and chicken and cook several minutes more.
3. In a saucepan, melt butter and add flour.
4. Cook flour, stirring, for 2-3 minutes, over low heat, but do not brown like a roux.
5. Add a cup of the soup to the flour and whisk briskly, then add two more, one at a time, whisking briskly after each addition.
6. Pour the mixture into the soup pot and stir, cooking and stirring the soup constantly until the soup thickens, about 3-5 minutes more.
7. Blend in the cream and hot sauce, remove from heat, and serve.
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