Green Chili Soup(Sopa De Chilies Poblanos)
Yield
8 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 ¾ | cups |
green chili peppers
canned or fresh |
|
| ½ | cup |
scallions, spring or green onions
with 3 inch green top |
|
| 8 | tablespoons |
butter
|
|
| 4 | tablespoons |
all-purpose flour
|
|
| 4 | cups |
chicken broth
|
|
| 3 | cups |
light cream (half&half)
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | l |
green chili peppers
canned or fresh |
|
| 118 | ml |
scallions, spring or green onions
with 3 inch green top |
|
| 1.2E+2 | ml |
butter
|
|
| 6E+1 | ml |
all-purpose flour
|
|
| 946 | ml |
chicken broth
|
|
| 7.1E+2 | ml |
light cream (half&half)
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Directions
If fresh chilies are used, use a fork and hold them over a flame so that the skins will blister.
Put them in a bowl and cover with a damp cloth.
When cool, peel, remove seeds, cut in chunks, and purée in blender.
Drain the chilies and purée in a blender.
Set aside.
Peel and chop the scallions very fine.
Sauté the scallions in the butter and blend in the flour.
Add the puréed chilies.
Cook over medium heat, stirring constantly, for about 3 minutes.
Blend in the Chicken stock.
Stir in the light cream and cook over very low heat for about 10 minutes, stirring often.
Adjust the seasonings and serve hot.
