Ingredients
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
Preparation
Melt butter in saucepan. Add leeks, onion, celery and broccoli. Saute for about 5 minutes over low heat, ensuring the butter does not brown.
Sprinkle in flour, mixing well. Add chicken broth slowly, stirring constantly. Cook until it comes to a boil. Season with salt and pepper to taste. Mix in thyme, cilantro, and wine. Let simmer until the vegetables are tender, about 20 minutes. Puree in small batches in a blender and return to low heat. Add cream before serving and heat through, but do not bring to a boil.
