Text 26878, 68 rader
Skriven 2012-07-04 06:10:44 av Dave Drum (1:261/38)
Ärende: Chile 901
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Roasted Red Pepper Soup w/Green Chilies & Smoked Chicken
 Categories: Soups, Poultry, Chilies, Vegetables
      Yield: 8 Servings

      4    Skinned chicken breast
           - halves
      3 c  Coarse chopped yellow onion
      5 cl Fresh garlic; minced
      1 tb Ground cayenne or chile de
           - arbol
      2 tb Ground coriander
  1 1/2 ts Ground cumin
      1 ts Ground mace
      1 ts Ground  cloves
  2 1/2 qt Defatted chicken stock
     30 oz Canned, roasted red bell
           - peppers, w/liquid
      1 tb Chipotle puree
      6    Roasted green NuMex chilies;
           - seeded and stemmed
           Salt & pepper

  Pre-smoke the chicken breasts in a smoker. When finished,
  the outside of the chicken should be a deep brown but not
  black and the meat cooked through. Allow the chicken to
  cool while preparing the rest of the soup.

  Preheat a large soup pot, preferably nonstick, over high
  heat for 2 minutes. All at once, add the onion, garlic,
  and spices (not including the chipotle puree). Stir for 1
  minute, then add 1/4 cup of stock. Continue cooking over
  high heat for 5 more minutes, stirring frequently.

  Add the stock, red peppers, and chipotle puree and bring
  to a boil over high heat. Boil for 5 minutes, stirring
  frequently. Reduce the heat to moderate and cook for 15
  minutes.

  Cool the soup mixture enough to avoid damaging your
  blender or food processor. Puree until smooth. NOTE: As a
  shortcut to avoid having to puree in several batches due
  to the large volume of the mixture, you may wish to
  pre-strain the mixture and only puree the solid parts.
  Return the pureed mixture to the soup pot.

  Bring the soup to a boil over high heat. Shred the smoked
  chicken in a food processor or by hand while the soup is
  coming to a boil. Boil for 15 minutes over high heat,
  stirring frequently.

  Add the chicken and all but a few strips of the roasted
  green chiles (chop the remaining chiles for garnish).
  Reduce heat to moderate and cook for 15 minutes. Season
  the soup with salt and pepper, and garnish each serving
  with the chopped bits of the remaining green chiles and,
  if desired, a dollop of sour cream or plain yogurt and
  some sliced black olives.

  Uncle Dirty Dave's Archives

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... Man does not live by bread alone, even pre-sliced bread. - D. W. Brogan

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