
Ingredients
Directions
Yield: 32 / 6 oz. servings | ||
INGREDIENTS | Ounces | Standard |
Plugra® European Style Unsalted Butter #141343 | 1.0 | 2 Tbsp |
Onion – white, diced | 8.0 | 2 Cup |
Garlic – fresh, minced | 1.0 | 1 Tbsp |
Chicken Stock – roasted bone broth | 96.0 | 12 Cups |
Tomato – Roma, diced | 12.0 | 4 Cups |
Potato – White, diced, canned | 24.0 | 4 Cups |
Jacobo Yellow Cheddar Shred #143504 | 4.0 | 1 Cup |
Corn Starch | 0.10 | 2 tsp |
Evaporated Milk | 8.0 | 1 Cup |
Poblano Pepper- roasted, diced, IQF blend | 16.0 | 4 Cups |
Salt – Sea, fine | 0.04 | 1 tsp |
Pepper – white, fine ground | 0.02 | 2 tsp |
La Vaquita® Queso Fresco Wheel #141101- crumbled | 10.0 | 2 Cups |
Cilantro- fresh. minced for garnish | ||
Hot Sauce – Cholula or Tapatio pairs well |
- In a 10 Qt. double boiler melt the butter, then add onions and garlic to cook out until fragrant and translucent.
- Add the chicken stock, tomato and potatoes and continue to cook until potatoes are tender – about 20 minutes.
- Toss the shredded Cheddar with the corn starch and set aside.
- Stir in the evaporated milk, Poblano peppers, salt and pepper and Yellow Cheddar cheese/cornstarch, blend and stir constantly until melted.
- Pulse the soup with a Beurre mixer until homogonous and bring to a quick boil.
- Lower the heat and stir in the crumbled Queso Fresco.
- Hold for service and garnish with additional crumbles of Queso Fresco, rough chopped cilantro, and hot sauce as desired.