* 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 , Jun 2, 1998 - - - - - - - - - - - - - - - - - -