Text 26185, 69 rader
Skriven 2012-06-17 06:29:24 av Dave Drum (1:261/38)
Ärende: Chile 732
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Crema De Chile Poblano
 Categories: Soups, Dairy, Chilies, Potatoes, Cheese
      Yield: 7 servings

      2 lg Potatoes; peeled, in 8 pcs
           - each
      5 lg Poblanos; seeded, in 1"
           - strips
    1/2 lg Yellow onion; coarse chop'd
      6 cl Garlic; chopped
      1 tb Dried dillweed
      1 c  Water
      1 c  Milk
      1 tb Dairy sour cream
      3 c  Chicken stock
    1/2 c  Cotija cheese; crumbled
     12    Sprigs fresh dill

  Mix the potatoes, chilies, onion, garlic, dill, and water
  in the slow cooker. Cover and cook on low for 6 to 8
  hours, or until the potatoes are tender. About 30 minutes
  before serving, remove the potatoes and the chiles from
  the slow cooker with a slotted spoon, and place in a
  blender.

  Discard the remaining ingredients from the slow cooker and
  rinse out.

  Add the milk and sour cream to the
  blender with the potatoes and the chiles. Blend until
  smooth or desired consistency.

  Return the mixture to the slow cooker, add the chicken
  stock, covet and continue to cook on high for another 30
  minutes or until the soup is hot. Serve in an individual
  bowl, sprinkle each with a little crumbled cotija and
  fresh sprigs of idill, and serve with fresh, hot bread.

  Makes 6 to 8 servings

  The author says: We first made this delicious soup at
  cooking school in Mexico. Poblano chiles have a unique,
  rich flavor that cannot be found in other chiles, which is
  why they are a favorite to many people in central Mexico.
  The original recipe called for roasted poblanos, which can
  take quite some time to prepare, but by making this recipe
  in the slow cooker, the skins of the chiles soften enough
  that you don't need to remove them, and they help the soup
  retain its rich green color.

  It looked like it was processed in the food processor
  rather than the blender. That said, the flavor of this
  soup is fabulous. This is one recipe NOT TO BE MISSED.

  Recipe By: Tammy Biber & Theresa Howell; Southwest Slow
  Cooking

  FROM: Ted Wagner; Chile-heads List - 01 Aug 2008

  Uncle Dirty Dave's Archives

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... Luncheon: as much food as one's hand can hold. - Samuel Johnson

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