Servings: 4 people
Calories: 218kcal
Ingredients
- 1 TBS Butter
- 1/2 TBS flour
- 5-6 poblano peppers
- 1 medium yellow onion diced
- 1 quart chicken stock
- 1/3 cup heavy cream
- 1 tsp chipotle powder optional
- 1/2 bunch cilantro leaves
- 1 tsp ground cumin
- salt and pepper to taste
- Mexican crema drizzle, for garnish
Instructions
- Smoke/roast/grill poblanos. Place in a resealable bag and allow to cool. Peel, stem, and seed.
- Add butter to medium sauce pan. Add onions and cook. Add flour and cook for 2 minutes, stirring often. Add chicken stock and peppers. Bring to a boil, then allow to simmer for 20 minutes. Add cumin, chipotle powder (optional,) cilantro, and salt and pepper. Stir, then blend using an immersion blender. Add cream and stir. Correct for seasoning.
- Ladle into bowls, then drizzle with Mexican crema and top with chopped cilantro leaves.
Nutrition
Serving: 6oz | Calories: 218kcal | Carbohydrates: 17g | Protein: 8g | Fat: 14g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 386mg | Potassium: 562mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1168IU | Vitamin C: 121mg | Calcium: 50mg | Iron: 2mg
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