*  Exported from  MasterCook  *
                          PAPPASITO'S POBLANO SOUP
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Mexican
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       tb           Unsalted butter
      1/2   c            All-purpose flour
    2       c            Whipping cream
    3       c            Whole milk
      1/2   ts           Instant chicken bouillon
    1       tb           Olive oil, extra virgin
      3/4   c            Purple onion, finely diced
    1 1/2   ts           Garlic, chopped
      2/3   c            Carrots, finely diced
      3/4   c            Finely diced poblano pepper
      1/2   ts           Salt
      1/2   ts           Black pepper
      1/2   ts           Cayenne pepper
            pn           White pepper
      3/4   c            Finely diced red bell peppe
    1       c            Monterey Jack cheese,
   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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