3 (6-inch) corn tortillas, plus more, for garnish
2 tbsp flour
1/2 tsp chili powder
1 tbsp cumin (ground cominos)
1/2 tsp each: salt and black pepper
2 tbsp canola oil
1/2 cup finely diced onion
1/2 cup finely diced poblano pepper, plus m, ore for garnish
1/2 tsp chopped garlic
2 tbsp butter
3 cup chicken stock
1/2 cup half-and-half
1/8 cup roasted chicken (about 1 oz.), chop, ped
1/2 cup shredded monterey jack cheese
Directions
Cut 3 tortillas into ninths, place in food processor and chop until
fine. Add flour, chili powder, cumin, salt and pepper. Blend to the
consistency of cornmeal. Place oil in stockpot over medium-high heat.
Add onion, 1/2 cup poblano pepper and garlic. Saute until onion is
clear. Add butter and let melt. Add tortilla-flour mixture to the pan
and mix to form a roux. Cook 4 to 5 minutes, stirring with a wire
whip. Do not let mixture burn. While stirring, slowly add stock,
scraping down sides and bottom often. Add half-and-half. Bring to a
slow simmer and cook 7 to 10 minutes. Do not let soup come to a hard
boil. Turn off heat and let cool. Add chicken before serving. Top
each serving with shredded cheese, diced poblano pepper and tortilla
strips. ** Houston Chronicle 8/2/95 **
Servings: 8 servings
Cavanagh's Cream Of Poblano Soup Recipe brought to you by Recipe Ideas
Categories: Mexican; Soup
The History of Recipes
Recipes as a concept can be traced far back into history, certainly as far into history as early Egypt, and maybe further still. In practice though, in the main part, these ancient cookbooks were just basic hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the oldest recipe in existence, according to historians is a series of stone tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. Progressing into Roman times 25BC a roman called Apicius wrote a number of documents describing recipes cooked by his fellow Romans. In his publication, Apicius tells us how the roman meals were separated into starters, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the early Romans used a wide range of herbs and spices, including some that we all recognise like thyme, rue and asafoetida. Continuing our culinary historical journey, we find a couple of interesting recipe books which were published in the 14th Century - one book called `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, they are not about the indian curry that is served today, but instead accounts of the types of food prepared for the rich people of that period. Later on, in the 15th century, people returning from the crusades brought back many foods and herbs from Arab countries, including coriander, parsley, and rosemary. The introduction of these new tastes was responsible for an increase in recipe books, the majority of which are now in private cookery archives. When we get to the twentieth century, cook books were in high demand, mostly as a result of more people being able to read, people having more leisure time and having more money. |
We hope you enjoy this Cavanagh's Cream Of Poblano Soup recipe.
