Recipe By : Patricia Wriedt - Mexico City - pwriedt@spin.com.mx

6 Poblano peppers -- peeled
2 cups Milk
2 cups Chicken broth
Salt and pepper
1/2 teaspoon Nutmeg
3 tablespoons Butter
1 tablespoon Flour, all-purpose

Peel the poblanos, grind with the chicken broth, salt, pepper and nutmeg. Cook the milk until be warm. In a sauce pan, melt the butter and add the flour, mix well, add warm milk and beat until blended; then add the poblanos mixed with chicken broth and let cook 30 min.

Patricia Wriedt.