Recipe by Sue Lau
A nice creamy soup with the touch of spiciness from poblano peppers. Great with southwestern or Mexican meals.
- 1⁄4 cup olive oil
- 3 large carrots, diced
- 2 large onions, diced
- 5 celery ribs, sliced
- 2 tablespoons minced garlic
- 3 poblano peppers, seeded and diced
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon dried thyme
- 3 quarts chicken stock
- 1⁄2 bunch cilantro, chopped (no stems)
- 3 cups chunked cooked chicken
- 1⁄2 cup unsalted butter
- 1 cup flour
- 1 teaspoon hot pepper sauce
- 1 cup heavy cream
Directions See How It's Made
- In a large soup pot, saute carrots, onion, celery, garlic, poblanos, salt, pepper, cumin and thyme until vegetables are crisp-tender.
- Add stock, cilantro and chicken and cook several minutes more.
- In a saucepan, melt butter and add flour.
- Cook flour, stirring, for 2-3 minutes, over low heat, but do not brown like a roux.
- Add a cup of the soup to the flour and whisk briskly, then add two more, one at a time, whisking briskly after each addition.
- Pour the mixture into the soup pot and stir, cooking and stirring the soup constantly until the soup thickens, about 3-5 minutes more.
- Blend in the cream and hot sauce, remove from heat, and serve.