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      Cream of Poblano Soup, 10/11/13

      Jason Knapp

      UCA

      2T Flour

      2T butter

      2T Olive Oil

      3 C chopped Poblano Peppers

      1 C chopped Onion

      1 1/2 T salt

      1T chopped garlic

      1/2 C Tequila

      1 bunch cilantro

      1Qt Heavy cream

      1 C chopped pepperjack cheese

      1/2 c chicken stock

      Mix Flour and Butter together in small saucepan and heat over medium heat until light golden and smells nutty.

      Heat olive oil in a medium saucepan over medium high heat, add peppers and onion and sauté until browned on edges, then add garlic and sauté for 1 minute more. Deglaze pan with Tequila and let reduce until reduced by 3/4. Pour in heavy cream and add cilantro. Bring to a simmer and add roux, bring to a boil, reduce to a simmer and melt pepperjack cheese 1/4 cup at a time whisking constantly. Thin with Chicken stock if necessary and season to taste with salt.

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