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Measurements
 Title: PAPPASITO'S POBLANO SOUP
 Categories: Soups, Mexican
      Yield: 6 Servings
 
      4 T  Unsalted butter
    1/2 c  All-purpose flour
      2 c  Whipping cream
      3 c  Whole milk
    1/2 t  Instant chicken bouillon
           -granules
      1 T  Olive oil, extra virgin
    3/4 c  Purple onion, finely diced
  1 1/2 t  Garlic, chopped
    2/3 c  Carrots, finely diced
    3/4 c  Finely diced poblano pepper
    1/2 t  Salt
    1/2 t  Black pepper
    1/2 t  Cayenne pepper
        pn White pepper
    3/4 c  Finely diced red bell peppe
      1 c  Monterey Jack cheese,
           -shredded
 
  In 4 qt stock pot, melt butter over medium heat.  Whisk in flour and
  simmer, whisking constantly until thickened to a roux.  Whisk in
  cream, milk, and chicken bouillon and cook, stirring frequently or
  whisking, over medium-low heat until smooth. Heat oil in large saute
  pan over medium heat. Add onion and cook until soft, about 3 minutes.
  Add garlic and carrots, cook until tender, about 3 minutes, stirring
  frequently. Add poblanos and cook until tender, about 3 minutes. Add
  vegetable mixture to milk mixture, stir to combine.  Stir in salt and
  black, white, and cayenne peppers, simmer over medium-low heat a few
  minutes. Add red bell pepper. Simmer 15 or 20 minutes, stirring
  frequently.  Add cheese and stir until melted. Taste and adjust
  seasonings, if necessary. Serve hot or refrigerate immediately,
  reheat before serving.  Makes six 8 oz servings. Note: Prepare all
  vegetables ahead of time.  Recipe doubles easily.


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