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Cream of Poblano Soup Recipe

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This recipe for Cream of Poblano Soup, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cathy Kallus
Added: Friday, January 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb unsalted butter
1 cup olive oil
1/2 cup garlic, chopped fine
2 lbs yellow onions, chopped
12 poblano peppers, roasted, peeled, seeded & diced
3 cups carrots, shredded
3.5 oz. chicken base
4 qt milk
2 qts heavy cream
1/2 cup corn starch

Directions:
Directions:
In a stock pot over medium high heat, melt butter & olive oil. When butter is melted, add garlic & onion & lower heat. Saute for 5 minutes. Add poblano peppers, carrots & chicken base and liquidate with a hand blender or pour into a blender and then back to stock pot. Add milk & heavy cream and bring to a boil. Simmer 5 to 10 minutes over low heat. Thicken with cornstarch. When cornstarch is used to thicken product, it has to come to a boil for at least 45-60 seconds. Serve and garnish with cheese and cilantro.

Number Of Servings:
Number Of Servings:
6 QT's
Preparation Time:
Preparation Time:
30-35 minutes

 

 

 

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