Cream Of Poblano Soup

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Cream Of Poblano Soup

 

3  Corn tortillas (6-inch)

2 Tbsp Flour

1/2 tsp Chili powder

1 t Cumin

1/2 tsp Salt

1/2 tsp Black pepper

2 Tbsp Canola oil

1/2 c Onion, finely diced

1/2 c Poblano peppers, fine dice

1/2 tsp Garlic, minced or use more

2 Tbsp Butter

2 c vegi stock

1/2 c Half-and-half

1/2 c Monterey Jack cheese,(shredded)

 

Cut the corn tortillas into ninths, place in a food processor

and chop until fine. Add flour, chili powder, cumin, salt

and pepper. Blend until the tortillas become the consistency

of cornmeal. Place the canola oil in a stockpot on medium-high

heat. Add onions, peppers and garlic. Saute until onions are

clear. Add butter and let melt. Add tortilla-flour mixture to

the pan and mix to form a roux, stirring with a wire whip. Do

not let it burn. While stirring, slowly add the  stock.

Make sure to scrape the sides and bottom. Add the half-and-half.

Bring to a slow simmer and cook for 7 to 10 minutes. Do not let

soup come to a hard boil. Turn off heat and let cool. .

Top each serving with shredded Monterrey Jack cheese, diced

poblano pepper and crisply fried tortilla strips.