Rinse chiles. Pour boiling water over them and let sit for 1 hour. Puree
them with 2-4 Tbl of the water. Saute the shallots in the oil. Add flour
and cook until lightly browned. (Roux) Stir in herbs and slowly whisk in
milk and broth. Simmer 5 minutes and add cream. Simmer 15 minutes. Add
chipotle puree and salt. Simmer 5 minutes.
>From "Chipotle Chile Cook Book" by McMahan. ISBN 1-881656-03-9
Posted to bbq-digest V4 #18
Date: Sat, 26 Oct 1996 11:54:36 -0500
From: Kit Anderson <kit@maine.com>
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