Title: Truluck's cream of poblano soup
 Categories: Soups, Vegetables, Mexican
      Yield: 6 Servings
 
      2 T  Butter
      3    Poblano Peppers, roasted,
           -peeled, seeded and diced
    1/2 c  Chopped onion
    1/4 c  Peeled, diced carrots
      2 T  All-purpose flour
      4 c  Water
      2 c  Chicken stock
    3/4 c  Half-and-half
      3 T  Finely chopped cilantro,
           - divided
      1 t  Salt
  1 1/2 c  Fried, crushed tortilla
           - chips
  1 1/2 c  Shredded Monterey Jack chees
    1/2 lb Chorizo, cooked, drained and
           Crumbled
 
  Melt butter in heavy saucepan over medium heat.  Add peppers, onion
  and carrots and saute until tender, about 5 minutes.  Add flour and
  cook 5 minutes. Whisk in water and chicken stock; mix thoroughly and
  simmer 30 minutes. Strain vegetables in colander, reserving liquid.
  Puree vegetables until smooth. Return to saucepan with reserved
  liquid. Add half-and-half, 1 tablespoon cilantro and salt. Heat to a
  simmer and remove from heat. Ladle soup into 6 bowls. Garnish each
  with 1/4 cup tortilla chips,1/4 cup cheese and 1 teaspoon each
  cilantro and chorizo. ** Houston Chronicle 7/27/94 **