Pappasito's Poblano Soup

Recipe Ingredients

4 tablespoons	60ml	Unsalted butter
1/2 cup	31g / 1.1oz	All-purpose flour
2 cups	474ml	Whipping cream
3 cups	711ml	Whole milk
1/2 teaspoon	2.5ml	Instant chicken bouillon - granules
1 tablespoon	15ml	Olive oil - extra virgin
3/4 cup	46g / 1.6oz	Purple onion - finely diced
1 1/2 teaspoons	7.5ml	Garlic - chopped
2/3 cup	73g / 2.6oz	Carrots - finely diced
3/4 cup	109g / 3.8oz	Finely diced poblano pepper
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Black pepper
1/2 teaspoon	2.5ml	Cayenne pepper
1		White pepper
3/4 cup	109g / 3.8oz	Finely diced red bell pepper
1 cup	146g / 5.1oz	Monterey Jack cheese, -shredded

Recipe 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.

Source:
Chef Jason Aufrichtig

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.