Peronda'S Poblano Soup

• 2 tbl butter
• 3 poblano peppers
• 1/2 cup chopped onions
• 1/4 cup diced carrots
• 2 tbl flour
• 4 cups water
• 2 cups chicken stock
• 3/4 cup half&half
• 3 tbl chopped cilantro
• 1 tsp salt
• 1 1/2 cups crushed tortilla strips
• 1 1/2 cups shredded peperjack cheese
• 1/2 lb chorizo

1. 1. Roast and peel and deseed poblanos
2. 2. melt butter in heavy saucepan, then add peppers, onions and carrots and saute until tender.
3. 3. Add flour and cook 5 min. (like a roux)
4. 4. Whisk in water and chicken stock, bring to simmer and simmer for 30 min.
5. 5. strain veggies, reserve liquid
6. 6. puree veggies until smooth
7. 7. return to saucepan with reserved liquid, add half&half cilantro and salt.
8. 8. Heat to simmer and remove from heat.
9. 9. Ladle into bowl and garnish with chips, cheese, cilantro and chorizo.

butter, peppers, onions, carrots, flour, water, chicken stock, cilantro, salt, tortilla strips, peperjack cheese, chorizo

Taken from www.epicurious.com/recipes/member/views/perondas-poblano-soup-50184380 (may not work)