Name: Poblano Chile Pepper Soup
Prep time: 10 min
Cook time: 10 min
Yield: 5
Ingredients: Poblano peppers - 6; Chicken broth - 2 cups; Salt and pepper to taste - 2 cups; Ground nutmeg - ½ teaspoon; Milk - 2 cups; Margarine - 3 tablespoons; All-purpose flour - 1 tablespoon

Ingredients for - Poblano Chile Pepper Soup

1. Poblano peppers 6

2. Chicken broth 2 cups

3. Salt and pepper to taste 2 cups

4. Ground nutmeg ½ teaspoon

5. Milk 2 cups

6. Margarine 3 tablespoons

7. All-purpose flour 1 tablespoon

How to cook deliciously - Poblano Chile Pepper Soup

1 . Stage

Preheat the oven's broiler.

2 . Stage

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.

3 . Stage

In a blender, combine poblanos, broth, salt, pepper, and nutmeg. Blend until smooth.

4 . Stage

In a small saucepan over medium heat, warm milk and set aside.

5 . Stage

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.