"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Sopa De Poblano Chilis Recipe

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This recipe for Sopa De Poblano Chilis, by , is from Family Cookbook 2.0, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Gil and Jeanne Slater


2 cloves garlic
1/4 onion
6 poblano chilies roasted and peeled
4.2 cups whipping cream
4.2 cups milk
aromatic herbs
salt and pepper
2 cups chicken stock
7 oz butter

1) Warm milk and chix stock - leave on low heat for 30 minutes
2) Fry together the garlic, onion, chilies and herbs in butter.
3) Add milk and chix stock and cook for 10 minutes
4) Blend and pass through a fine sieve.
5) Add cream and stir constantly til it has the texture of cream
6) Season with salt and pepper

Serve with crouton in middle of bowl.

Personal Notes:
Personal Notes:
This is a recipe that Fernando cooked for us in Mexico. It is really good. The strange measures result from translating from metric




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