Recipe - Chicken And Green Chili Soup Wcilantro Cr

One half pound Butter
Three fourths cup Flour
One half bn Celery; coarsely chopped
2 lg Onions; coarsely chopped
2 cup Mild green chilies; minced
6 Cloves garlic; crushed with
the side of a knife blade
1 ga Chicken stock; preferably
homemade; heated
2 cup Cooked & cubed chicken meat
or more to suit taste
Plenty of the following
seasonings: ground cumin;
white pepper; salt &
pepper, oregano; chopped

CILANTRO CREAM
parsley
Three fourths cup Sour cream
1 bn Cilantro
One fourth teaspoon White pepper
One fourth teaspoon Salt
One half teaspoon Ground cumin

From: Laura Hunter LHunter722@AOL.COM

Date: Wed, 31 Jul 1996 12:02:20 0400
In a large stockpot saute all vegetables in butter for about 10 minutes of
until wilted. Add flour to make a roux, then add hot chicken stock and
remaining ingredients and simmer for about 10 minutes. Garnish with
chopped sacllions and cilantro cream (recipe follows).

Cilantro Cream: Put all ingredients in a blender and blend until smooth.
Put cream in a squeeze bottle and decorate soup. Makes about 1 cup.

* This soup is spicy. Since he doesn't list the amounts of seasonings to
put in the soup, my quess is that there is more of the cumin and peppers
added than the remaining ingredients. You know how chefs can be...they
don't usually follow a recipe in a cookbook! Hope you enjoy this soup as
much as I do!

EATL Digest 30 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.