Roasted Chile Poblano Cream Soup Recipe

Ingredients
1. All purpose flour (1tbsp)
2. Fresh chicken broth (2c)
3. onion, small dice (1/4c)
4. minced garlic (1clove)
5. butter (3tbsp)
6. freshly ground nutmeg (1/2tsp)
7. poblano peppers (6)
8. salt and pepper (to taste)
9. half and half or milk (2c)

Garnishes (optional):-
1. Tea corn tortillas, cut into thin strips and crisp-fried and drained on paper towels (2 about 6 inch)
2. Shredded Monterrey Jack cheese (1/2c)

Method of preparation:-
1. First heat the oven to broil. Take a baking sheet, place the poblano Chile peppers on the sheet. Place the sheet in the oven and cook the chilies until they turn blacken for about 10 to 15 minutes. Cook them from all sides.

2. When they get cooked then take them out from the oven and place them in sealed paper bag. Take out them from the bag and then peel off the skin of each peppers. Take out the seeds and stem.

3. Take a blender, put Chile peppers, nutmeg, broth, garlic, onions, salt and peppers in it. Blend hem until the mixture gets smooth.

4. Take a small saucepan, place it over medium heat and then warm milk in it. Then keep the pan aside.

5. Take another saucepan, place it over medium heat. Heat margarine or butter in it and add flour in it and then mix it. Now add warm milk in it and mix it well and then add Chili pepper mixture in the pan. Mix it well. Turn down the heat to low and then keep the mixture to simmer for about 30 minutes.

Number of servings – 6