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Make Manuel’s Poblano Bisque

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Warm up your holiday meal with one of Manuel’s favorite soup recipes.

Story and photos by Courtney Runn

For more than 30 years, Manuel’s has remained a staple in Austin’s cuisine, serving up authentic Mexican flavors and providing a stable gathering spot in a city that continually evolves. If you’re looking to spice up your holiday meal this year, add Manuel’s poblano bisque to your menu for some Austin flavor.

Poblano Bisque

Ingredients

5 large poblano peppers, roasted, peeled, deveined and chopped

2 medium white onions, diced

2 tablespoons butter

8 large cloves garlic, minced

1.25 quarts chicken broth

1 chicken bouillon cube

1/8 cup epazote, minced

5 ounces cream cheese, cut into 1-inch cubes

1/2 cup heavy cream

1 cup corn tortilla strips, toasted

1 cup asadero cheese, cut into 1/4-inch cubes

Directions

1. Clean and roast the poblano peppers in a 425-degree oven or on top of a gas burner until they’re slightly charred on all sides. Place them in a large sandwich-style plastic bag or wrap them in plastic wrap to cool. Peel, devein and chop the poblanos.

2. Melt 1 tablespoon of butter in a large saute pan. Saute the minced garlic and diced onions until they’re lightly golden.

3. Add the prepared poblanos, minced epazote leaves, chicken broth and bouillon to the pan. Cook the mixture over medium heat for 15 minutes. Cool the mixture for 30 minutes.

4. Add the cooked items, cream cheese and heavy cream to a blender and blend until a smooth and fine consistency is achieved.

5. Return the mix to the saute pan and add the remaining 1 tablespoon of butter. Bring the bisque to a slight boil while stirring constantly. Season it with salt and pepper to taste.

6. Serve the soup hot in individual bowls. Garnish with 1 tablespoon of toasted tortilla strips and 1 tablespoon of crumbled asadero cheese

 

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