Poblano Chile Pepper Soup Good Recipes
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Poblano Chile Pepper Soup |
"This recipe uses roasted poblano chiles. They are pretty spicy and really flavorful."
Ingredients :
- 6 poblano peppers
- 2 cups bird broth
- salt and pepper to flavor
- 1/2 teaspoon floor nutmeg
- 2 cups milk
- 3 tablespoons margarine
- 1 tablespoon all-motive flour
Instructions :
Prep : 30M | Cook : 5M | Ready in : 1H |
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- Preheat oven to broil. Place poblano chile peppers on a cookie sheet and location in oven. Allow pores and skin to blacken and blister, turning the chile peppers until all facets are completed. (Note: Do not overcook.) When they're carried out, area them in a paper bag and seal. In approximately 15 to 20 mins, take them out of the bag and peel the skin off every one below going for walks water. Remove the stems and seeds.
- In a blender, combine the chile peppers, broth, salt and pepper to flavor and nutmeg. Blend till clean. In a small saucepan over medium warmness, warm the milk and set aside. In some other saucepan over medium heat, melt the butter or margarine, add the flour and stir nicely. Add the warmed milk and stir till well blended. Add the chile pepper mixture and blend nicely. Reduce warmth to low and simmer for 30 minutes.
Notes :
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