3 (6-inch) corn tortillas, plus more, for garnish
2 tbsp flour
1/2 tsp chili powder
1 tbsp cumin (ground cominos)
1/2 tsp each: salt and black pepper
2 tbsp canola oil
1/2 cup finely diced onion
1/2 cup finely diced poblano pepper, plus m, ore for garnish
1/2 tsp chopped garlic
2 tbsp butter
3 cup chicken stock
1/2 cup half-and-half
1/8 cup roasted chicken (about 1 oz.), chop, ped
1/2 cup shredded monterey jack cheese
A Recipe for
Cavanagh's Cream Of Poblano Soup
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Herb Tip |
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This Recipe for Cavanagh's Cream Of Poblano Soup is one of thousands in the Recipes-to-go Ethnic Cookbook.
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| Calvin Trillin |
There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves. |
| Thomas Wolfe |
This is a recipe for Cavanagh's Cream Of Poblano Soup from the recipe cookbook of Recipes-to-go (Ethnic)
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. |
| James Michener |
Give a man a fish and he has food for a day; teach him how to fish and you can get rid of him of the entire weekend. |
| Zenna Schaffer |
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
Eat, drink, and be merry, for tomorrow you may work. |
| Anonymous |
Herb Tip |
Anyhow, the hole in the doughnut is at least digestible. |
| H.L. Mencken |
Cut 3 tortillas into ninths, place in food processor and chop until
fine. Add flour, chili powder, cumin, salt and pepper. Blend to the
consistency of cornmeal. Place oil in stockpot over medium-high heat.
Add onion, 1/2 cup poblano pepper and garlic. Saute until onion is
clear. Add butter and let melt. Add tortilla-flour mixture to the pan
and mix to form a roux. Cook 4 to 5 minutes, stirring with a wire
whip. Do not let mixture burn. While stirring, slowly add stock,
scraping down sides and bottom often. Add half-and-half. Bring to a
slow simmer and cook 7 to 10 minutes. Do not let soup come to a hard
boil. Turn off heat and let cool. Add chicken before serving. Top
each serving with shredded cheese, diced poblano pepper and tortilla
strips. ** Houston Chronicle 8/2/95 **
Serves: 8
Cavanagh's Cream Of Poblano Soup Recipe brought to you by Recipes To-Go