Truluck's Cream Of Poblano Soup Recipe

ingredients

2 tablespoons butter
3 poblano peppers, roasted, peeled, seeded and diced
1/2 cup chopped onion
1/4 cup peeled, diced carrots
2 tablespoons all-purpose flour
4 cups water
2 cups chicken stock
3/4 cup half and half
3 tablespoons finely chopped cilantro, divided
1 teaspoon salt
1 1/2 cup crushed fried tortilla strips
1 1/2 cup shredded Monterey Jack cheese
1/2 pound chorizo, cooked, drained and crumbled

directions

Melt butter in heavy saucepan over medium heat. Add peppers, onion and carrots. 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; remove from heat.

Ladle soup into serving bowls. Garnish each with 1/4 cup tortilla chips, 1/4 cup cheese and 1 teaspoon each cilantro and chorizo.

nutrition data

482 calories, 35 grams fat, 21 grams carbohydrates, 20 grams protein per serving.

reviews & comments

CookingDave REVIEW:
December 19, 2024

I've made this about 8 times, and love it every time. The first time i made it. I made exactly like the recipe. The Trulucks by me adds shrimp to it, so i did. OUTSTADING. NOW, i make by the recipe, but i add shrimp. Oh its so Good
Tom REVIEW:
September 30, 2017

I have made this recipe several times and I am always amazed with the depth of flavor. Use this soup to impress your guests and you will not go wrong...
John REVIEW:
February 17, 2016

I have made this recipe dozens of times and am still impressed how delicious it is. A real crowd pleaser.

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