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Categories:
butter flour celery onions green chilies garlic chicken grilled chicken ground cumin salt white pepper black pepper oregano fresh parsley sour cream cilantro white pepper salt ground cumin scallions
Viewed: 43 - Published at: 2 years agoIngredients
- 12 lb butter
- 34 cup flour
- 12 bunch celery (coarsely chopped)
- 2 large onions (coarsely chopped)
- 2 cups mild green chilies (diced)
- 6 garlic cloves (crushed)
- 12 gallon chicken stock (preferably homemade, heated)
- 2 cups grilled chicken (cubed)
- 2 tablespoons ground cumin
- 12 teaspoon salt
- 12 teaspoon white pepper
- 12 teaspoon black pepper
- 1 tablespoon oregano
- 2 tablespoons fresh parsley, chopped
- 34 cup sour cream
- 1 bunch cilantro
- 14 teaspoon white pepper
- 14 teaspoon salt
- 12 teaspoon ground cumin
- 3 scallions (chopped)
Method
- In a large stockpot, saute all vegetables in the butter for about 10 minutes or until wilted.
- Add flour to make a roux, and then add hot chicken stock and remaining ingredients, except for last 6.
- Simmer for 30 minutes.
- For cilantro cream: Put all ingredients in a blender except for chopped scallions and blend until smooth.
- Put cream in a squeeze bottle or a baggie with one corner snipped off.
- Put soup in individual serving bowls.
- Garnish with cilantro cream and chopped scallions.
