"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sopa De Poblano Chilis Recipe

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This recipe for Sopa De Poblano Chilis, by , is from Family Cookbook 2.0, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gil and Jeanne Slater

Category:
Category:

Ingredients:  
Ingredients:  
2 cloves garlic
1/4 onion
6 poblano chilies roasted and peeled
4.2 cups whipping cream
4.2 cups milk
aromatic herbs
salt and pepper
2 cups chicken stock
7 oz butter

Directions:
Directions:
1) Warm milk and chix stock - leave on low heat for 30 minutes
2) Fry together the garlic, onion, chilies and herbs in butter.
3) Add milk and chix stock and cook for 10 minutes
4) Blend and pass through a fine sieve.
5) Add cream and stir constantly til it has the texture of cream
6) Season with salt and pepper

Serve with crouton in middle of bowl.

Personal Notes:
Personal Notes:
This is a recipe that Fernando cooked for us in Mexico. It is really good. The strange measures result from translating from metric

 

 

 

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