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Recipe: Mansion on Turtle Creek Cheddar Cheese and Poblano Chili Soup

Soups
CHEDDAR CHEESE AND POBLANO CHILI SOUP

1 tablespoon bacon fat
1 onion, peeled and chopped
3 shallots, peeled and chopped
1 clove garlic, peeled and chopped
1 jalapeno chili, seeded and chopped
1/2 tablespoon chili powder
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh epazote (or 1 teaspoon dried epazote)
Pinch of cumin seeds
3/4 cup beer
7 cups chicken stock
1/4 cup unsalted butter, softened
1/4 cup all-purpose flour
4 cups shredded Cheddar cheese
2 poblano chilies, roasted, seeded and cut into 1/4-inch dice
Salt to taste
Fresh lime juice to taste

Heat bacon fat in a large saute pan over medium heat. When hot, add onion, shallots, garlic, jalapeno, and chili powder and saute for 2 minutes or until soft.

Add cilantro, epazote, cumin seeds and beer and bring to a boil. Boil for about 5 minutes or until liquid has reduced by half.

Add chicken stock and bring to a boil, skimming foam from top.

Knead butter and flour together, then slowly whisk into boiling soup, mixing until smooth. Lower heat and simmer for about 40 minutes.

Remove from heat and immediately stir in cheese. Pour into blender and process until smooth.

Add poblanos and season with salt and lime juice. Pour into warm soup bowls and serve immediately.

Makes 4 servings
Adapted from source: Southwest Cuisine: Blending Asia and the Americas by Dean Fearing
MsgID: 1435795
Shared by: Betsy at Recipelink.com
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