Restaurant-Style Cheesy Poblano Pepper Soup
Among the takeaways situated in burnham is peppers indian cuisine at 69 high street.
Recipe Summary Restaurant-Style Cheesy Poblano Pepper Soup
This delicious soup is quite similar to ones found in well known restaurants. Hope you like spicy!Ingredients | Peppers Indian Restaurant Burnham3 (6 inch) corn tortillas2 tablespoons all-purpose flour½ teaspoon chili powder1 teaspoon ground cumin½ teaspoon salt½ teaspoon ground black pepper2 tablespoons vegetable oil½ cup chopped onion½ cup fresh poblano chile pepper, seeded and minced½ teaspoon minced garlic2 tablespoons margarine2 cups chicken stock½ cup half-and-half⅛ cup cooked and chopped chicken½ cup shredded Monterey Jack cheese½ cup fresh poblano chile pepper, seeded and chopped6 (6 inch) corn tortillas, cut into strips and toasted for garnishDirectionsCut the corn tortillas into ninths, place into a food processor and chop until fine. Add the flour, chili powder, cumin, salt and pepper. Blend until tortillas become the consistency of cornmeal. Set aside.In a large pot over medium heat, combine the oil, onion, 1/2 cup poblano chile peppers and garlic and saute for 5 minutes, or until onions are translucent. Add the butter or margarine and allow it to melt. Add the ground tortilla mixture to the pot and stir well with a wire whip to form a roux. (Note: Do not let it burn.)While stirring, slowly add the chicken stock. Make sure to scrape the sides and bottom of the pot. Add the half-and-half, bring to a slow simmer and cook for 7 to 10 minutes. (Note: Do not let soup come to a hard boil.)Turn off heat and allow soup to cool slightly. Stir in the chicken before serving. Top each serving with the cheese, poblano chile peppers and tortilla strips for garnish.Info | Peppers Indian Restaurant Burnhamprep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
9
Yield:
8 to 10 servings
TAG : Restaurant-Style Cheesy Poblano Pepper SoupSoups, Stews and Chili Recipes, Soup Recipes,