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Creamy Poblano Soup

Submitted by: Mary on 08/03/2003
3055 views
3.01 avg rating
179 votes
 
 
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Ingredients

2 ozs Butter
5 C Heavy cream
1/2 t Chicken boullion granules
1 T Olive oil
3/4 C Finely diced purple onion
1 1/2 t Garlic, chopped
2/3 C Finely diced celery
3/4 C Poblano peppers, finely diced

1/2 t each: salt, black pepper, and cayenne pepper
Pinch of white pepper
3/4 C Red bell pepper, finely diced
1 C Monterey Jack cheese, shredded
1 C Chedder cheese, shredded
1 C Asadaro cheese, shredded

Directions

In a 4 quart stock pot melt butter over medium heat. Whisk in the cream, chicken boullion and cook, stirring frequently over medium low heat until smooth.



Heat oil in a large saute pan over medium heat.



Add onion and cook until soft. Add garlic and celery, cook until tender.



Add poblanos and cook until tender.



Add vegetable mixture to cream mixture. Stir to combine.



Stir in salt and black, cayenne, and white peppers



Simmer over medium low heat about 10 minutes.



Add red bell pepper. Simmer mixture 15 to 20 minutes, stirring frequently.



Add cheeses and stir until melted.



Taste and adjust seasonings if necessary.




Servings

6

Calories

8

Time to prepare

60 minutes

Difficulty

Average
 

Comments

Serve with a little chopped cilantro and shredded cheese on top.
 
 
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