Prep 20 mins
Cook 40 mins
The Peach Tree Tea Room in Fredericksburg, Texas serves this. It is one of the owner's (Hector Pedregon's) favorites. I think of it as a very good way to use carrots, especially if children aren't too hep on cooked carrots. I did not use the cilantro or baking soda, and I used 6 bouillon cubes in 6 cups water instead of the chicken broth. I also used a 4 oz. can of diced green chiles instead of using fresh. Garnish with sour cream and toasted almonds if desired. Preparation and cooking time are esitmates. I have tried a few of their recipes from their 2 books, and all of them have been winners.
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 cups carrots, sliced
- 1⁄4 cup flour
- 6 cups chicken broth
- 1 1⁄2 cups green chilies, coarsely chopped
- 1⁄4-1⁄2 cup cilantro, chopped
- 1⁄4 teaspoon baking soda
- 1 1⁄4 cups evaporated milk
- salt and pepper
- Melt butter in a stock pot.
- Saute onions, garlic, and carrots.
- Add flour and cook for 5 minutes.
- Stir in chicken broth, green chilies and cilantro.
- Mix thoroughly and simmer for 30 minutes.
- Strain vegetables in a colander, reserving juice.
- Puree the vegetables in a food processor until smooth and return them to the reserved juice in the stock pot.
- Add baking soda and evaporated milk.
- Heat thoroughly.
- Add salt and pepper to taste.