This mouthwatering soup is popular with diners at La Veranda, the restaurant at The Royal Sands.
2 ¼ oz bar of butter
7 oz of chopped white onion
2 oz of chopped garlic
¼ tsp of thyme
2 bay leaves
9 ½ oz of sliced chili poblano
2 ¼ oz flour
2 ½ cups of chicken broth
1l of skimmed milk
1 oz chicken stock powder
3 ½ oz evaporated milk
1 tsp salt
Clean the chilies, chop and remove the seeds before rinsing the slices in hot water. Fry the onion, garlic and herbs lightly in the butter, stirring constantly. When the onion begins to turn transparent, add the chili slices. Sift in the flour and keep stirring while you add the chicken broth. Once the chili is soft, blend the mixture and add the skimmed milk. Strain and add the chicken stock powder and salt according to taste. Finally, add the evaporated milk and remove from the heat.
