Title: Poblano soup with milk
 Categories: Soups, Mexican
      Yield: 4 Servings
 
      6 ea Poblano peppers (peeled)
      2 c  Milk
      2 c  Chicken broth
           Salt and pepper
    1/2 ts Nutmeg
      3 tb Butter
      1 tb 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.