Poblano Chile Pepper Soup

Name: Poblano Chile Pepper Soup
Total time: 65
Yield: 5
Ingredients: 6 poblano peppers; 2 cups chicken broth; salt and pepper to taste; 0.5 teaspoon ground nutmeg; 2 cups milk; 3 tablespoons margarine; 1 tablespoon all-purpose flour

Recipe by MARBALET from allrecipes.com

1 Hr. 5 Mins.

Ingredients

5 servings

•

6 poblano peppers
•

2 cups chicken broth
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salt and pepper to taste
•

0.5 teaspoon ground nutmeg

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2 cups milk
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3 tablespoons margarine
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1 tablespoon all-purpose flour

Instructions

Preheat the oven's broiler.
Place poblanos on a baking sheet and place in the oven. Allow skin to blacken and blister, turning chile peppers until all sides are done. Transfer them to a paper bag and seal for about 15 to 20 minutes. Remove from the bag and peel the skins off under running water. Remove stems and seeds.
In a blender, combine poblanos, broth, salt, pepper, and nutmeg. Blend until smooth.
In a small saucepan over medium heat, warm milk and set aside.
In another saucepan over medium heat, melt butter or margarine, add flour and stir well. Add warmed milk and stir until well blended. Add poblano mixture and mix well. Reduce heat to low and simmer for 30 minutes.