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Soups and Stews | |
| 6 large poblano peppers 1 jalapeno (optional) 3 TBSP Butter 1 small onion 3 cloves minced garlic 3 TBSP flour 1 tsp salt 1 large potato peeled and diced 1 cup 1/2&1/2 1/4 cup jalapeno pickling liquid 3 cup chicken stock | |
| Broil/char on grill poblano and jalapeno till well charred, bag for 5-10 minutes to cool/steam and peel Melt butter in a medium size pot Add onion and garlic, saute 2-3 minutes Add flour and salt, stir and saute 2-3 minutes Add the chicken stock and whisk to combine Remove pepper stem and seed and dice. Add to pot with the potatoes (if you want chunky, set some aside for later) Stir in the pickling liquid and bring to a boil. Lower heat to simmer and cook for 30 minutes Use Immersion blender to make smooth (to your desire). If you set aside peppers add. Taste, adjust seasoning to your liking and serve. | |
Unrated | |
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