Green Chilies Soup

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READY IN:
20mins
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream soup base: Dissolve flour in 3 tbs butter and cook until flour taste is gone.
  2. Slowly stir in 2 cups of milk.
  3. Saute garlic, onion, tomatilloes, cilantro, and chilis in 1 tbsp butter.
  4. Hold back about 1/3 cup of these ingredients and liquify the rest in a blender.
  5. Pour 1 cup milk into bender.
  6. Put portion held back and tomato in blender and coarsely chop.
  7. Pour into soup mixture.
  8. Add 1 cup milk.
  9. (This step makes it easier to get everything out of the blender.) Stir into soup mixture.
  10. Add salt and pepper to taste.
  11. Heat stirring constantly.
  12. Do not allow to boil.
  13. For a thicker soup, you can stir in 1 tablespoon corn starch dissolved in cold water or start with more flour and butter in your soup base.

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