Cream of Poblano Soup, 10/11/13

Jason Knapp


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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