Cavanaghs in Webster Cream of Poblano Soup
From rekabla 16 years ago
- 20 minutes to make
- Serves 8
Restaurant closed a while ago - but the Cream of Poblano Soup recipe lives on!! It was located in Webster, TX.
Ingredients
- 3 6 inch corn tortillas shopping list
- 2 T flour shopping list
- 1/2 t chili powder shopping list
- 1 t cumin shopping list
- 1/2 t salt shopping list
- 1/2 t pepper shopping list
- 2 T canola oil shopping list
- 1/2 c finely diced onion shopping list
- 1/2 c seeded & finely diced poblano pepper shopping list
- 1/2 t chopped garlic shopping list
- 2 T butter shopping list
- 3 c chicken stock shopping list
- 1/2 c half&half shopping list
- 1/8 c roasted chicken finely chopped or shredded shopping list
- 1/2 c monterrey jack cheese shredded shopping list
How to make it
- Cut 3 tortillas into ninths.
- Place in food processor w/ flour, chili, cumin, s&p - finely chop - think cornmeal consistency.
- Place oil in stockpot over medium high heat.
- Add onion, 1/2 c poblano pepper & 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 4-5 minutes, stirring constantly w/ wire whip - cannot let it burn.
- While stirring, slowly add chicken stock - scrape sides & bottom often - cannot let it burn.
- Add half& half.
- Bring to a slow simmer for 7-10 minutes.
- Do not let soup come to a hard boil.
- Turn off heat and let mixture cool a bit.
- Add chicken before serving.
- Top each serving w/ shredded cheese & tortilla strips or crumbles.
The Rating
Reviewed by 5 people-
This sounds like a superior recipe. Fit for a feast. I will try it this week.
merlin
in San Francisco loved it
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I missed this when first posted... Having this week.. Thanks..
linebb956
in La Feria loved it
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Oh yeah.....This sounds incredible...:)
wynnebaer
in Dunnellon loved it
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