Green Chili Soup(Sopa De Chilies Poblanos)

* Exported from MasterCook *

Green Chili Soup (Sopa De Chilies Poblanos)

Recipe By : New York Times Bread & Soup Cookbook by Yvonne Young Tarr
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 3/4 cups canned milk green chilies -- or
fresh if available -- * see note
1/2 cup scallions with 3" green top
8 tablespoons butter
4 tablespoons flour
4 cups Chicken stock -- see recipe
3 cups light cream
salt and pepper -- to taste

serves 8

* 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 ocver with a damp cloth. When cool
, peel, remove seeds, cut in chunks, and puree in blender.

Drain the chilies and puree in a blender. Set aside. Peel and chop the scalli
ons very fine. Saute the scallions in the butter and blend in the flour. Add
the pureed chilies. Cook over medium heat, stirring constantly, for about 3 mi
nutes. 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 serv
e hot.

By gpgb@attica.net (Michael Bauman) on Jun 2, 1998.



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