Both poblanos and escarole are unavailable locally so I can only enjoy those soups vicariously.
Last weekend's soup: Chicken, minus the legs which were reserved for roasting, and the freezer chicken trim bag contents, poached with carrot, celery, onion, garlic and seasoning. Breast meat removed and carcass returned to pot. Stock filtered, chilled and defatted.
Soup started with onion, celery, garlic, carrots, bell peppers, herbs and a parmesan rind. Mixed garden greens and at the end the reserved breast meat.
This serving with cheese and spinach ravioli and yogurt with blueberries and chia seed for dessert.
