Recipe - Grilled Chicken And Green Chili Soup Wcilantro Cream

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
1 ga Chicken stock (preferably
homemade), heated
2 cup Grilled chicken, cubed
Plenty of the following
seasonings: ground cumin,
salt, pepper, white pepper
oregano, chopped parsley

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

In a large stockpot, saute all vegetables in the butter for about 10
minutes or until wilted. Add flour to make a roux, then add hot chicken
stock and remaining ingredients. Simmer for 10 minutes.

For cilantro cream: Put all ingredients in a blender and blend until
smooth. Put cream in a squeeze bottle or a baggie with one corner snipped
off.

Put soup in individual serving bowls. Garnish with cilantro cream and
chopped scallions.
Posted to FOODWINE Digest 02 Jan 97

Recipe by: Chef Rich Lemoine, Salt Marsh Tavern, Kennebunkport, ME

From: Laura Hunter LHunter722@AOL.COM

Date: Thu, 2 Jan 1997 16:34:17 0500