Ingredients
- 1/4 cup olive oil
- 3 large carrots, diced
- 2 large onions, diced
- 5 celery ribs, sliced
- 2 tablespoons minced garlic
- 3 poblano peppers, seeded and diced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon dried thyme
- 3 quarts chicken stock
- 1/2 bunch cilantro, chopped (no stems)
- 3 cups chunked cooked chicken
- 1/2 cup unsalted butter
- 1 cup flour
- 1 teaspoon hot pepper sauce
- 1 cup heavy cream
How to Make
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Step 1: In a large soup pot, saute carrots, onion, celery, garlic, poblanos, salt, pepper, cumin and thyme until vegetables are crisp-tender.
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Step 2: Add stock, cilantro and chicken and cook several minutes more.
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Step 3: In a saucepan, melt butter and add flour.
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Step 4: Cook flour, stirring, for 2-3 minutes, over low heat, but do not brown like a roux.
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Step 5: Add a cup of the soup to the flour and whisk briskly, then add two more, one at a time, whisking briskly after each addition.
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Step 6: Pour the mixture into the soup pot and stir, cooking and stirring the soup constantly until the soup thickens, about 3-5 minutes more.
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Step 7: Blend in the cream and hot sauce, remove from heat, and serve.
We hope you enjoy this recipe!
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