I had a batch of this delivered to our house tonight by the mother of one of the children my wife babysits. Pretty good stuff.
- 1 cup all-purpose flour
- 3/4 cup unsalted butter
- 1 rotisserie-style chicken, cut into bite-size pieces
- 1/2 bunch fresh cilantro, minced
- 1 gallon chicken stock
- 1/4 teaspoon cumin
- 1/4 teaspoon thyme
- 1/2 teaspoon white pepper
- 1/2 teaspoon cracked black pepper
- 1 teaspoon salt
- 1 teaspoon chile flakes
- 3 poblano chiles, cut into 1/2 inch squares
- 1/8 cup garlic, minced
- 2 shallots, minced
- 6 stalks celery, cut into 1/2 inch pieces
- 3 large onions, cut into slivers
- 5 large carrots, cut into 1/2 inch slices
- 1/4 cup (plus a couple of tablespoons) olive oil
- 1 cup heavy cream
Melt 1/4 cup of the butter in a Dutch oven along with the 2 tablespoons of olive oil. Add the vegetables and sautÃ© until they begin to soften. Once they've cooked for about 5 minutes add the salt, cumin, thyme and all of the pepper. After the vegetables have cooked for about 8 to 10 minutes add the chicken stock and cook for 10 to 12 minutes more. Add the chicken and cook, stirring frequently, until the mixture begins to thicken slightly.
Melt the remaining butter in a large skillet over medium-low heat. Add the flour and whisk the mixture together to create a roux. Cook, stirring frequently, for 10 to 12 minutes or until the roux begins to take on a medium-brown hue. Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly in order to remove any lumps that might form. Continue this process with 2 to 3 more cups of the soup liquid.
Pour the mixture in the skillet into the stockpot and whisk to blend. Cook the resultant mixture, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken. Remove the pot from the heat and let it sit for about 5 minutes before adding in the cream and cilantro.