*  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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