Poblano soup with milk

Yield: 4 Servings

Measure Ingredient
6 eaches Poblano peppers (peeled)
2 cups Milk
2 cups Chicken broth
\N \N Salt and pepper
½ teaspoon Nutmeg
3 tablespoons Butter
1 tablespoon Flour, all-purpose

Peel the poblanos, grind with the chicken broth, salt, pepper and nutmeg. Cook the milk until be warm. In a sauce pan, melt the butter and add the flour, mix well, add warm milk and beat until blended; then add the poblanos mixed with chicken broth and let cook 30 min.

Patricia Wriedt.

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