From McCranor@compuserve.com Tue Sep 9 10:59:31 1997 Date: 2 Sep 1997 06:35:57 -0600 From: Bill McCranor Newsgroups: rec.food.recipes Subject: COLLECTION (3) Cream of Poblano Soup Followup-To: rec.food.cooking Truluck's Cream of Poblano Soup Cavanagh's Cream of Poblano Soup Potato Poblano Soup MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Truluck's Cream of Poblano Soup Categories: Soups, Vegetables, Mexican Yield: 6 servings 2 T Butter 3 Poblano Peppers, roasted, -peeled, seeded and diced 1/2 c Chopped onion 1/4 c Peeled, diced carrots 2 T All-purpose flour 4 c Water 2 c Chicken stock 3/4 c Half-and-half 3 T Finely chopped cilantro, - divided 1 t Salt 1 1/2 c Fried, crushed tortilla - chips 1 1/2 c Shredded Monterey Jack cheese 1/2 lb Chorizo, cooked, drained and Crumbled Melt butter in heavy saucepan over medium heat. Add peppers, onion and carrots and saute until tender, about 5 minutes. Add flour and cook 5 minutes. Whisk in water and chicken stock; mix thoroughly and simmer 30 minutes. Strain vegetables in colander, reserving liquid. Puree vegetables until smooth. Return to saucepan with reserved liquid. Add half-and-half, 1 tablespoon cilantro and salt. Heat to a simmer and remove from heat. Ladle soup into 6 bowls. Garnish each with 1/4 cup tortilla chips,1/4 cup cheese and 1 teaspoon each cilantro and chorizo. ** Houston Chronicle 7/27/94 ** MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Cavanagh's Cream of Poblano Soup Categories: Mexican, Soups, Vegetables, Best of 95 Yield: 8 servings 3 (6-inch) corn tortillas, -plus more for garnish 2 T Flour 1/2 t Chili powder 1 T Cumin (ground cominos) 1/2 t Each: salt and black pepper 2 T Canola oil 1/2 c Finely diced onion 1/2 c Finely diced poblano pepper, -plus more for garnish 1/2 t Chopped garlic 2 T Butter 3 c Chicken stock 1/2 c Half-and-half 1/8 c Roasted chicken (about 1 -oz.), chopped 1/2 c Shredded Monterey Jack -cheese Cut 3 tortillas into ninths, place in food processor and chop until fine. Add flour, chili powder, cumin, salt and pepper. Blend to the consistency of cornmeal. Place oil in stockpot over medium-high heat. Add onion, 1/2 cup poblano pepper and garlic. Saute until onion is clear. Add butter and let melt. Add tortilla-flour mixture to the pan and mix to form a roux. Cook 4 to 5 minutes, stirring with a wire whip. Do not let mixture burn. While stirring, slowly add stock, scraping down sides and bottom often. Add half-and-half. Bring to a slow simmer and cook 7 to 10 minutes. Do not let soup come to a hard boil. Turn off heat and let cool. Add chicken before serving. Top each serving with shredded cheese, diced poblano pepper and tortilla strips. ** Houston Chronicle 8/2/95 ** MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Potato Poblano Soup Categories: Soups, Mexican Yield: 6 To 8 serv 2 Strips bacon, cut into 1/2-inch wide pieces 1 md Onion, chopped 4 Poblano chiles, roasted, Seeded, peeled and diced 2 t Salt 1 t Fresh black pepper 3 Garlic cloves, minced 1 qt Chicken stock 6 md Yukon Gold potatoes .or 8-10 small red new .potatoes, unpeeled, chopped 1 c Crema, Creme Fraiche or .sour cream 1/2 c Grated Anejo cheese (optional) In a heavy Dutch oven or stockpot, fry the bacon over moderate heat, stirring frequently, until it starts to brown. Toss in the onions, half of the diced Poblanos, the salt and pepper and cook until slightly golden, 5 to 7 minutes. Spoon out any excess fat. Stir in the garlic and cook briefly just to release the aroma, 1 to 2 minutes. Pour in the chicken stock, add the potatoes and bring to a boil. Reduce to a simmer and cook 20 minutes. Puree in a food processor or blender just until smooth, being careful not to over-process. Over-working will result in a gummy soup. Return to the pot, stir in the Crema, Creme Fraiche or sour cream and bring just to a boil. Stir in the remaining Poblanos for garnish. Sprinkle with grated Anejo, if desired, and serve hot. Yield: 6-8 servings MMMMM ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.