*  Exported from  MasterCook  *

              Green Chili Soup (Sopa De Chilies Poblanos)

Recipe By     : New York Times Bread & Soup Cookbook by Yvonne Young Tarr
Serving Size  : 8    Preparation Time :0:00
Categories    : Chili

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4 3/4  c             Canned milk green chilies -- or
                       - fresh if available, * see note
    1/2  c             Scallions; with 3" green top
  8      tb            Butter
  4      tb            Flour
  4      c             Chicken stock -- see recipe
  3      c             Light cream
                       Salt and pepper -- to taste

* 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 scallions 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 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.

Yield: 8 Servings

Posted by: Michael Bauman <[email protected]>, Jun 2, 1998


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