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Truluck's cream of poblano soup

Yield: 6 Servings

Ingredients:

• 2 T Butter
• 3 Poblano Peppers roasted -peeled seeded and diced
• 1/2 c Chopped onion
• 1/4 c Peeled diced carrots
• 2 T All-purpose flour
• 4 c Water
• 2 c Chicken stock
• 3/4 c Half-and-half
• 3 T Finely chopped cilantro - divided
• 1 t Salt
• 1 1/2 c Fried crushed tortilla - chips
• 1 1/2 c Shredded Monterey Jack chees
• 1/2 lb Chorizo

Instructions:

cooked drained and Crumbled Melt butter in heavy saucepan over medium heat. Add peppers onion and carrots and saute until tender about 5 minutes. Add flour and cook 5 minutes. Whisk in water and chicken stock; mix thoroughly and simmer 30 minutes. Strain vegetables in colander reserving liquid. Puree vegetables until smooth. Return to saucepan with reserved liquid. Add half-and-half 1 tablespoon cilantro and salt. Heat to a simmer and remove from heat. Ladle soup into 6 bowls. Garnish each with 1/4 cup tortilla chips 1/4 cup cheese and 1 teaspoon each cilantro and chorizo. ** Houston Chronicle 7/27/94 **

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