Reader Kate B. and her husband loved this soup/sauce from Cantina Del Rio, a now-defunct Bob Evan’s concept. Bob Evan’s corporate graciously provided the recipe, originally created by executive chef Phillip Torres. It’s very rich, including both butter and cream; a small serving goes a long way. The roasted peppers add nice heat.
Makes 1 ½ gallons; 27 servings
- 8 large poblano peppers, roasted and diced to make at least 3 cups
- 1 1/2 lbs butter (one box plus one stick)
- 2 cups flour
- 3 qts chicken stock
- 1/2 cup chicken bouillon granules
- 1/2 Tbsp beef bouillon granules
- 2 Tbsp granulated garlic
- 2 Tbsp cumin
- 2 Tbsp black pepper
- 2 1/2 cups cream
- 1 cup celery, chopped
- 1 cup yellow onion, diced
- 1/2 cup cilantro
- 8 avocados sliced
- Wearing gloves, halve and seed poblano peppers. Place in roasting pan and roast at 350 uncovered until cooked through. Cool. Dice.
- Melt 1 lb of butter and cook with flour, stirring often until flour is toasted, about 4 minutes
- Add chicken stock and heat to boiling. Add bouillon granules. Cook over medium high heat for 10 minutes.
- Add spices and cream. Lower heat to medium.
- Meanwhile, in separate saute pan, melt remaining stick of butter and saute onion and celery until soft. Add to pot with peppers and simmer for 15 minutes.
- Remove from heat and blend using immersion blender until smooth, about 5 minutes.
- If serving immediately, garnish with thin sliced avocado, cilantro sprigs and tiny dollops of cream. If storing, chill soup in ice bath. Then transfer to storage containers.