Will let you know how the winter squash one goes -- I should cook that this weekend too while everything is all nice & fresh!
If anyone is interested, here is a link to the recipe for the soup I made tonight -- http://www.freshdirect.com/recipe.jsp?recipeId=rec_wk_chx_grnchls_sp&trk=eau)
2 comments:
Catherine,
I went WAY back and read all your posts! (inspirational for certain!).
Anyway, I thought that this chicken and cheese soup looked soooo good. Clicked on the link, but it doesn't show the recipe. Just took me to s sign in page.Bummer.
--Ali
Thanks, Ali! I just saw your post. Here is the recipe!
CHICKEN SOUP WITH GREEN CHILES AND CHEESE
6 cups any well-flavored chicken stock
3 fresh tomatoes, chopped
2 tablespoons butter
2 tablespoons mild vegetable oil, such as corn or peanut
1 large onion, diced
2 to 3 fresh green chilies, to taste, stems and seeds removed, diced (faintly sweet poblano chilies, which are greenish-black triangular peppers, intriguingly sweet-hot, are great here)
1/2 to 1 whole fresh jalapeño pepper, stem and seeds removed, diced
2 teaspoons ground cumin seeds
2 teaspoons good Mexican chili powder
1/2 cup unbleached all-purpose flour
2 cups milk (half-and-half if you're feeling indulgent; low-fat if you're feeling prudent)
12 ounces sharp Cheddar cheese, grated
1/2 cup Crème Fraîche
1 1/4 to 2 cups diced, boned and skinned cooked chicken
Chopped fresh cilantro leaves to taste
Salt and freshly ground black pepper to taste
Tabasco or similar hot sauce (optional)
Finely chopped fresh cilantro or parsley and crushed tortilla chips, made, preferably, from both blue and yellow cornmeal, for garnish
Print recipe
1. In a large soup pot, bring the chicken stock to a boil. Add the tomatoes, turn down the heat to low and let simmer, covered, while you continue.
2. In a large skillet, heat the butter and oil together. Add the onion and sauté until translucent, about 4 minutes. Add the chilies (be prepared to cough a bit as the spicy odors permeate the air), and after they have softened slightly, another 2 to 3 minutes, the cumin and chili powder. Stir, then sprinkle in the flour, blending it in with a spoon. Gradually add the milk or half-and-half, stirring to smooth. Let cook a few moments until thickened and free of all the raw flour taste.
3. Ladle 1 cup or so of the stock mixture into the thickened milk mixture and stir to thin it a little. Pour the entire contents of the skillet into the soup pot and let cook at a bare simmer over very, very low heat, stirring often, about 15 minutes.
4. Very slowly stir in the grated Cheddar and crème fraîche. Cook 5 minutes, stirring often. Add the chicken and chopped cilantro. Taste and season with the salt and pepper. If it's not spicy enough for you, make the soup hotter with a judicious application of Tabasco. Serve hot immediately, garnished with the additional cilantro and crushed tortilla chips. (I like to make a stripe of blue corn chip crumbles flanked by a stripe of yellow. The rest of the chips go in a bowl to the table, along with a bowl of guacamole, natch.)
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