| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Mexican |
Soups, Mexican |
4 |
Servings |
INGREDIENTS
| 6 |
|
Poblano peppers (peeled) |
| 2 |
c |
Milk |
| 2 |
c |
Chicken broth |
|
|
Salt and pepper |
| 1/2 |
ts |
Nutmeg |
| 3 |
tb |
Butter |
| 1 |
tb |
Flour, all-purpose |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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