Por A very tasty soup that can be served with or without shredded chicken.
Makes 8 Cups
2 cups rotisseried chicken, boned and shredded (optional)
3 cups chicken broth, fat skimmed (see below)
1½ pounds poblanos, cut in half lengthwise, stemmed and seeded
1 pound leeks, or onions, cut crosswise into ½-inch thick slices
2 cups half-and-half or non-dairy creamer
Salt and freshly ground black pepper to taste
1 ripe avocado, sliced
2 ripe Roma tomatoes, cored and chopped
¼ cup fresh cilantro, minced
Purchase a rotisseried chicken. Remove all meat and skin from bones. Shred meat; set aside. Crush leg, thigh, and wing bones to reveal bone marrow. Place all bones and skin in a large stew pan over medium heat; add 5 cups of water; boil for 1 hour. Remove from heat; strain into a large bowl; discard bones.Allow strained broth to sit until fat rises to top; remove fat and discard. Set broth aside.
On a broiler pan, arrange poblanos, with cut side down, and onions in a single layer. Broil 4 to 6 inches from heat until vegetables are soft and slightly charred, 20 to 25 minutes; turn onions as needed to brown evenly. When poblanos are cool enough to handle, remove and discard skin.
In a blender or food processor, pulse half of the poblanos and onions with ¾ cup chicken broth until smooth; scrape container sides as necessary. Rub mixture through a fine strainer into a bowl; discard residue. Repeat with remaining poblanos and onions and ¾ cup broth; strain into a bowl. Stir in 1½ cups chicken broth, cream, and chicken (if using). Add salt and pepper to taste. Cover; chill up to 1 day.
When ready to serve, heat bisque in a 3 to 4-quart pan over medium-high heat; stir often until steaming, about 15 minutes. Place avocado, tomato, and cilantro in individual soup bowls. Ladle bisque into bowls. Serve immediately.
Tostados are good with this bisque.