Date: October 24th, 2011
1- Bunch celery
1- Yellow onion
3- cloves garlic
1- butternut squash
3tbsp. olive oil
4 shallots- rough chop
3- poblano chilies roasted
½ cup- tequila
Salt and pepper to taste
¼ cup- fresh cilantro
1-cup Cotija or parmesan cheese
1 gal- vegetable stock or water
1- Rough chop 1/2 celery, butternut squash, 2 carrots and toss with olive oil and salt and pepper. Roast off the vegetables in a 350 degree oven until lightly browned.
2- Meanwhile take the rest of the celery, carrots, onion, garlic and shallots, and process in a food processor until it is finely chopped. Sweat off the chopped vegetables in the olive oil until the onions turn translucent; add in the roasted peppers and cook for another two minutes. Deglaze the mix with tequilla, and add in the other roasted vegetables
3- Bring the mixture to a boil, adjusting the seasoning with salt and pepper. Simmer the mixture for about 30 minutes to an hour, and then puree it with an immersion blender. Add the cream to the mixture and simmer for another 10 minutes or so.
4- Add in the fresh cilantro and Cotija cheese.
5- Let the cheese melt slightly and adjust seasoning with salt and pepper as necessary. This soup can be frozen for an exrended period of time then thawed out and reheated.