6    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.