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Prep Time: 30 minutes
Cook Time: 40 minutes
Yield: 6-8 servings
This flavorful soup recipe is one of the treasures I brought back with me from a recent trip to the Hill Country of Texas. If you're wary of heat, don't be - this soup offers a warm, well rounded flavor. A great company soup, that'll leave them talking about it long after the last spoonful is done.
2 tbsp butter 3 poblano peppers, roasted, peeled, seeded and diced 1/2 cup chopped onion 1/4 cup chopped carrots 2 tbsp flour 4 cups water 2 cups chicken stock 3/4 cup of half/half 1 tbsp finely chopped fresh cilantro 1 tsp salt
Garnishes: crushed tortilla chips, shredded Monterey Jack cheese, fresh cilantro, pico de gallo
Melt butter in a saucepan. Add chopped poblanos, onions and carrots. Cook until tender. Add flour and cook for 5 minutes. Add the water and chicken stock, and cook for an additional 30 minutes on simmer.
Strain vegetables, reserving stock.
Puree vegetables in food processor until smooth and then reintroduce them to the stock. Add the half/half cream and salt.