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Name: Cream poblano soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 5-6 poblano peppers roasted deskinned and deseeded, chopped; 3 Tbls butter; 3 Tbls flour; 1 large onion; 3 cloves garlic; 4 cups Chicken stock; 1 cup heavy cream; Salt/pepper; 1/2 cup Greek yogurt; Cilantro creme fraish and fresh lime to garnish

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INGREDIENTS

5-6 poblano peppers roasted ; deskinned and deseeded, chopped
3 Tbls butter
3 Tbls flour
1 large onion
3 cloves garlic
4 cups Chicken stock
1 cup heavy cream
Salt/pepper
1/2 cup Greek yogurt
Cilantro creme fraish and fresh lime to garnish

INSTRUCTIONS

Sauté onion in the butter just until almost soft then add garlic and peppers, salt and pepper. Sauté until very soft then add the flour and cook like a roux. Slowly Add the chicken stock. Bringing to a boil so it thickens. Simmer for 15-20 minutes. Blend with an immersion blender or regular blender and return to pot. Add the cream and yogurt salt and pepper to taste

NOTES

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Nutrition

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Serving Size: 1 (2214g)
Recipe Makes: 1

Calories: 1184
Calories from Fat: 606 (51%)

Amt Per Serving		% DV

	Total Fat 67.3g	90 %
	Saturated Fat 33.7g	168 %
	Monounsaturated Fat 23.9g
	Polyunsanturated Fat 5.8g
Cholesterol 220.9mg		68 %
Sodium 2965.2mg		102 %
Potassium 2399.4mg		63 %
Total Carbohydrate 89.3g		26 %
	Dietary Fiber 2.7g	11 %
	Sugars, other 86.5g
Protein 53.9g		77 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1184

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