I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
Clean and dry the poblano chiles. Places them on a
Roast the poblano over an open flame turning
discard seeds and membranes. Place chile halves, skin side up, on
Preheat oven to broil. Place poblano chile peppers on a cookie sheet
Melt the butter and saute the onion until translucent and tender.
Add the poblano chilies and continue to saute a little longer, breaking up chilies into little pieces.
Blend in chicken stock, cilantro and garlic salt.
Add the cream and heat until very hot but not boiling.
Serve immediately with the cheese and tortillas.
Serves 4.
In a saucepan, heat the oil and saute the onion, garlic and chiles on medium heat for 10 minutes. Add the stock and simmer for 15 minutes.
In another saucepan, add the yogurt. Slowly add the broth to the yogurt, one cup at a time, blending well after each addition. Add the salt.
Heat on low for a few minutes, stirring constantly. Do not boil the soup.
Distribute the cheese between six bowls and pour the soup over the cheese in each bowl. Serve immediately.
baking dish & add onion & poblano to oil. Cook & stir till
Bring coconut milk and chicken stock to a boil in a pot over high heat. Reduce heat to medium. Add cilantro, lemongrass, galangal, Thai chile peppers, and kaffir lime leaves; simmer for 5 minutes.
Increase heat to medium-high heat. Add chicken; simmer until no longer pink in the center, about 7 minutes. Stir in cabbage; cook until wilted, about 3 minutes. Remove soup from heat; stir in lime juice and fish sauce.
ell.
Peel and seed poblano pepper and cut into 1
add onion, 1/2 cup poblano pepper, and garlic and saute
edium-high heat. Add onion, poblano pepper and garlic. Saute until
Saute onion in bacon grease until softened.
Add poblano and garlic and saute several more minutes.
Add chicken stock and potatoes and bring to a boil. Reduce heat and simmer about 20 minutes until potatoes are tender.
Puree with stick blender (or CAREFULLY in regular blender or food processor), being careful not to overprocess (which results in gummy soup).
Stir in sour cream. Add salt and pepper to taste.
Serve sprinkled with queso fresco cheese.
baking sheet with the poblano pepper. Roast for 30-40
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
epper.
Simmer until the soup is warmed through and serve
Place the avocado, onions, garlic, and Swanson(R) Chicken Broth in a food processor or blender. Process until smooth, 7 or 8 pulses. Transfer mixture to a bowl.
Stir in yogurt, half-and-half, lemon juice, sriracha chili sauce, salt and pepper. Fold in the corn kernels. Cover and refrigerate until chilled, at least 2 hours.
Ladle the soup into bowls. Garnish each serving with a single shrimp.
Mix soups, chicken, corn and green chile in very large pot.
Gradually add milk to desired consistency.
I use about 3/4 of the empty soup can full.
Let boil.
Serve in bowls with tortillas on the side.
You can probably do this in a crockpot with raw chicken at the bottom, top with soup, corn, milk and chile and let cook 7 hours.
ombine diced green chiles, green chile sauce, soup and sour cream. Stir