4 3/4 cups canned milk green chilies — or
fresh if available — * see note 1/2 cup scallions with 3″ green top
8 tablespoons butter
4 tablespoons flour
4 cups Chicken stock — see recipe
3 cups light cream
salt and pepper — to taste
serves 8
* 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 scalli ons 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 mi nutes. 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 serv e hot.
By gpgb@attica.net (Michael Bauman) on Jun 2, 1998.