Friday, October 19, 2007

Cold weather on it's way...

Potato and Leek Soup - The best ever!!!,,FOOD_9936_23980,00.html

Baked Potato Soup

Poblano Chicken Chowder (from Beth Schmidt, an old Bunko friend)

1 heaping cup of chopped carrots,
1 heaping cup of chopped celery
1 heaping cup of chopped Onions
4-5 Poblano peppers chopped
3-4 cloves garlic - minced
1 Tbsp Thyme
1 Tbsp Cumin
1/2-1 Tbsp White Pepper
1 1/2 qt Chicken broth
1 1/2 qt of Half & Half or Whipping Cream (I use of little of each)
2-3 grilled or broiled chicken breasts (cubed)
bunch of Cilantro chopped
Roux - 2/3 c flour & 2/3 melted butter

Heat 2 Tbsp of olive oil in a large pot and saute veggies and herbs (not the white pepper) 8-10 min

Add broth and white pepper to veggies and cook 10-12 min over med/high heat

While soup is cooking make roux. Put butter in pan over medium heat, when fully melted and starting to bubble slowly wish in Flour and stir 4-5 min but do not brown, turn heat off

Whisk in Roux and cook 5 or so more min

Add Chicken and cream

This should be a thick soup, so you may need to make and whisk in some more roux

This is better to make earlier in the day you are serving it. So that the flavors have a chance to meld. Serve with the chopped Cilantro and Tortilla strips. Some like a dash of hot sauce with it.

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