Cream Of Poblano Pepper Soup

• 3 Tablespoons butter
• 1/3 cup diced leeks
• 1/3 cup diced onions
• 1/3 cup diced celery
• 1 1/2 cup diced Poblano pepper
• 3 Tablespoons flour
• 3 cups chicken broth
• salt and fresh ground pepper
• 1/2 teaspoon dried thyme
• 1 Tablespoon fresh cilantro
• 1/3 cup dry white wine
• 1 cup light cream

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. Sprinkle in flour, mixing well.
3. Add chicken broth slowly, stirring constantly.
4. Cook until it comes to a boil.
5. Season with salt and pepper to taste.
6. Mix in thyme, cilantro, and wine.
7. Let simmer until the vegetables are tender, about 20 minutes.
8. Puree in small batches in a blender and return to low heat.
9. Add cream before serving and heat through, but do not bring to a boil.

butter, leeks, onions, celery, pepper, flour, chicken broth, salt, thyme, fresh cilantro, white wine, light cream

Taken from www.epicurious.com/recipes/member/views/cream-of-poblano-pepper-soup-52582241 (may not work)