03-02-2005, 02:01 PM
1 1/2 quarts chicken stock
2 Anaheim chiles
4 Poblano chiles
1 red bell pepper
4 large potatoes, peeled and chopped
2 celery ribs
1/2 large carrot
1/2 yellow onion
1 1/2 tablespoons salt
1/4 tablespoon ground oregano
1 1/2 cups heavy cream
1 tablespoon corn oil
Roast, peel, seed and dice Anaheim and Poblano peppers and the red bell peppers; set aside.
In a medium stockpot, heat the corn oil and sweat the onions, celery and carrots for three minutes. Add the chicken stock and the remaining ingredients, except cream. Simmer over medium heat until the potatoes are soft. Add cream and blend.
2 Anaheim chiles
4 Poblano chiles
1 red bell pepper
4 large potatoes, peeled and chopped
2 celery ribs
1/2 large carrot
1/2 yellow onion
1 1/2 tablespoons salt
1/4 tablespoon ground oregano
1 1/2 cups heavy cream
1 tablespoon corn oil
Roast, peel, seed and dice Anaheim and Poblano peppers and the red bell peppers; set aside.
In a medium stockpot, heat the corn oil and sweat the onions, celery and carrots for three minutes. Add the chicken stock and the remaining ingredients, except cream. Simmer over medium heat until the potatoes are soft. Add cream and blend.