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
Written cooking instructions as a concept can be observed far back into antiquity, at least as far as ancient Egypt, and possibly even further. However, mostly, these early recipes were just very basic hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe in existence, according to food historians are a few stone tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `blissful`. As our culinary historical trip moves to more modern times we find a couple of books dating from the 1300s ; a book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are not about the spicy food that we all know today, but instead recipes for the types of meals eaten by the upper classes of those days. In the 15th century, people returning from the crusades brought us many new foods, spices and herbs from Arab countries, such as rosemary and coriander. These new foods and tastes led to a torrent in books on cooking, most of which are now in private collections. Over the next few centuries, the families of Europe strove to serve the best banquets, and as a consequence, cooks and their recipe collections could command a high salary. However, it was during the nineteenth century the formal cooking and recipe books became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collating, trying out, and writing down recipes common in their social group. The introduction of television gave us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting us all to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Cavanagh's Cream Of Poblano Soup recipe.
