Poblano Chile Pepper Soup

Name: Poblano Chile Pepper Soup
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters chicken broth; 1 Tbsp all-purpose flour; 1 teaspoons ground nutmeg; 3 Tbsps margarine; 473 milliliters milk; 6 poblano peppers; 6 servings salt and pepper to taste

You can never have too many soup recipes, so give Poblano Chile Pepper Soup a try. One portion of this dish contains around 4g of protein, 9g of fat, and a total of 133 calories. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 6. It can be enjoyed any time, but it is especially good for Autumn. If you have milk, flour, ground nutmeg, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Preheat oven to broil.

Equipment you will use

Oven

Place poblano chile peppers on a cookie sheet and place in oven. Allow skin to blacken and blister, turning the chile peppers until all sides are done. (Note: Do not overcook.) When they are done, place them in a paper bag and seal. In about 15 to 20 minutes, take them out of the bag and peel the skin off each one under running water.

Ingredients you will need

Chili Pepper

Poblano Pepper

Water

Equipment you will use

Baking Sheet

Oven

Remove the stems and seeds.

Ingredients you will need

Seeds

In a blender, combine the chile peppers, broth, salt and pepper to taste and nutmeg. Blend until smooth. In a small saucepan over medium heat, warm the milk and set aside. In another saucepan over medium heat, melt the butter or margarine, add the flour and stir well.

Ingredients you will need

Salt And Pepper