Cream Of Poblano Pepper Soup

1. 1

   Melt butter in saucepan. Add leeks, onion, celery and broccoli. Saute for about 5 minutes over low heat, ensuring the butter does not brown.

2. 2

   Sprinkle in flour, mixing well.

3. 3

   Add chicken broth slowly, stirring constantly.

4. 4

   Cook until it comes to a boil.

5. 5

   Season with salt and pepper to taste.

6. 6

   Mix in thyme, cilantro, and wine.

7. 7

   Let simmer until the vegetables are tender, about 20 minutes.

8. 8

   Puree in small batches in a blender and return to low heat.

9. 9

   Add cream before serving and heat through, but do not bring to a boil.

* Per serving · 4 servings · Values may vary.

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