Recipe - Pappasitos Poblano Soup

4 tablespoon Unsalted butter
One half cup Allpurpose flour
2 cup Whipping cream
3 cup Whole milk
One half teaspoon Instant chicken bouillon
granules
1 tablespoon Olive oil, extra virgin
Three fourths cup Purple onion, finely minced
1 One half teaspoon Garlic, chopped
2/3 cup Carrots, finely minced
Three fourths cup Finely minced poblano pepper
One half teaspoon Salt
One half teaspoon Black pepper
One half teaspoon Cayenne pepper
pn White pepper
Three fourths cup Finely minced red bell peppe
1 cup Monterey Jack cheese,
shredded

In 4 qt stock pot, melt butter over medium heat. Whisk in flour and simmer,
whisking constantly until thickened to a roux. Whisk in cream, milk, and
chicken bouillon and cook, stirring frequently or whisking, over mediumlow
heat until smooth. Heat oil in large saute pan over medium heat. Add onion
and cook until soft, about 3 minutes. Add garlic and carrots, cook until
tender, about 3 minutes, stirring frequently. Add poblanos and cook until
tender, about 3 minutes. Add vegetable mixture to milk mixture, stir to
combine. Stir in salt and black, white, and cayenne peppers, simmer over
mediumlow heat a few minutes. Add red bell pepper. Simmer 15 or 20
minutes, stirring frequently. Add cheese and stir until melted. Taste and
adjust seasonings, if necessary. Serve hot or refrigerate immediately,
reheat before serving. Makes six 8 ounce servings. Note: Prepare all
vegetables ahead of time. Recipe doubles easily.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini