Makes 6 servings
Ingredients:
2 tablespoons butter
3 poblano peppers, seeded and diced
1/2 cup chopped onion
1/4 cup peeled, diced carrots
2 tablespoons 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 cups fried, crushed tortilla strips
1 1/2 cups shredded Monterey jack cheese
1/2 pound chorizo, cooked, drained and crumbled
Preparation
Preparation:
Melt the butter in a heavy saucepan, add the peppers, onions and carrots andsauté for 5 minutes. Avoid browning. Add the flour to form a roux and cook 5more minutes. Add the water and stock, whisking briskly and simmer for 30minutes.
Strain the soup through a colander reserving both the vegetables and the broth.Purée the vegetables in a blender until smooth. Return to the pan with reservedliquid. Add half-and-half, 1 tablespoon of the cilantro and the salt.
Heat to asimmer and remove from heat. Ladle into 6 soup bowls. Garnish each with 1/4 cuptortilla strips, 1/4 cup cheese, 1 teaspoon cilantro and 1 tablespoon ofchorizo.
