Page 203 - Harrington Family Recipes

Cream of Poblano Soup

Recipe By :Martin Gagne, Executive Chef of Le Meridien Chicago
Serving Size : 12 Preparation Time :0:00
Categories : Soups and Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 sm Spanish onions -- diced
1/4 c extra-virgin olive oil
8 poblano peppers -- diced large
2 tbsp flour
3 c chicken stock -- boiling hot
3 c heavy cream
1/2 lb unsalted butter -- small pieces
2 blue corn tortillas
ancho peppers
cilantro leaves

Cook onions in olive oil until they are just translucent. Add poblanos
and cook until they are bright green. Add flour. While stirring
constantly with a wooden spoon cook flour mixture for about 1-1/2 minutes.
Whisk in the chicken stock. Cook until thickened. Add cream and bring
mixture to a boil. Strain and place solids in a blender and puree, adding
a little liquid if necessary. Put puree back into pot with liquid and
bring to a boil. Stir in pieces of butter. After butter has melted,
strain once more.

Serve soup garnished with julienned strips of fried blue corn tortillas,
julienne of ancho pepper and leaves of cilantro.

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Per Serving (excluding unknown items): 412 Calories; 42g Fat (90.0%
calories from fat); 3g Protein; 8g Carbohydrate; 1g Dietary Fiber; 123mg
Cholesterol; 564mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0
Non-Fat Milk; 8 1/2 Fat.

NOTES : The ancho is as much for color contrast as for flavor. If
you don't have ancho, use a fine julienne of sun dried
tomatoes.

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