Recipe for Cream of Poblano Chilie Soup with Cheese Crust 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
4 x POBLANO PEPPERS, (DIVIDED USE) 1 CHAR, PEEL, SEED, DICE
1 x SERRANO CHILE REMOVE STEMS AND SEEDS FROM BOTH
1 tbl CLARIFIED BUTTER
1/2 med ONION DICED
1/2 x CARROT DICED
1/4 tbl FLOUR
1/2 cup CHICKEN STOCK
1 med POTATO, PEELED AND DICED
1 cup HEAVY CREAM
Instructions:
Instructions: 4 POBLANO PEPPERS (DIVIDED USE) 1 CHAR, PEEL, SEED, DICE 1 SERRANO CHILE REMOVE STEMS AND SEEDS FROM BOTH SAUTE FOR 5 MIN.1 T. CLARIFIED BUTTER 1/2 MED. ONION DICED+12 CARROT DICED ADD 1 1/4 T. FLOUR AND SIMMER 5 MINS WHISK IN: 2 1/2 CUPS CHICKEN STOCK 1 MED. POTATO PEELED AND DICED ADD WITH RAW PEPPERS SAVE ONE FOR GARNISH SIMMER 25-30 MINS. PUREE IN BLENDER, STRAIN ADD:1 CUP HEAVY CREAM + t. CILANTRO

PRE-HEAT BROILER AND LADLE SOUP INTO BOWLS-TOP WITH TORTILLA CHIPS THEN A SLICE OF MONTEREY JACK AND DICED POBLANO BROIL TILL MELTED

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