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.