Cream Of Poblano Soup With Cheese Crust Recipe - Cooking Index
Cream Of Poblano Soup With Cheese Crust Recipe - Cooking Index
This Tex-Mex creation is a lot healthier than it tastes -- and is even more so if you substitute yogurt for the whipping cream. It's gloriously thick and rich, with a nice balancing kick. Thanks to Professor Vincent Tocci, American University, for introducing me to this.
Courses: Soup| 1 tablespoon | 15ml | Olive oil |
| 1 tablespoon | 15ml | Butter |
| 3 tablespoons | 45ml | Poblano peppers - seeded, chopped (medium) |
| 2 | Onions - chopped | |
| 1 | Carrot - chopped | |
| 4 cups | 948ml | Chicken or vegetable stock |
| 1 cup | 146g / 5.1oz | Potato - chopped (large) |
| 1/2 cup | 118ml | Whipping cream or yogurt |
| 1 tablespoon | 15ml | Chopped cilantro |
| 8 tablespoons | 120ml | Tortilla chips (large) |
| 1 cup | 146g / 5.1oz | Grated Monterey Jack cheese |
Heat the oil and butter in a large saucepan. Add peppers, onions, and carrots and saute slowly for 5 minutes. Stir in the stock, add the diced potatoes, bring to a boil, then reduce heat and simmer for 30 minutes.
Remove from heat and puree in a blender, solids first to get a smooth texture. Return to the pot. Add the cream and season with salt to taste.
When ready to serve, bring to simmer and stir in the cilantro. Ladle into oven-proof bowls, top with 2 tortilla chips, sprinkle with cheese, and run under the broiler. Top each bowl with a cilantro leaf and take to the table.
Serve to 4 people as a spectacular and hearty first course.
Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com
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