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Yield
2 quarts

How to Make It

Step 1

Melt butter in a large Dutch oven or stockpot over medium-high heat; add 1/4 cup chopped cilantro, onion, and next 5 ingredients. Cook, stirring constantly, 5 to 7 minutes or until tender.

Step 2

Stir in flour, and cook mixture over medium heat, stirring constantly, 7 minutes or until mixture is golden brown.

Step 3

Add chicken broth, stirring rapidly until blended; add bay leaf. Bring mixture to a boil; reduce heat, and simmer 20 minutes.

Step 4

Stir in pepper and whipping cream; cook 5 minutes.

Step 5

Pour mixture through a wire-mesh strainer into a bowl, discarding vegetables.

Step 6

Add shredded Monterey Jack cheese and remaining 1/4 cup chopped cilantro.

Step 7

Pour soup into individual serving bowls. Spoon Black Bean Salsa in center of each bowl.

Mise en Place, Tampa, Florida

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