11 poblano chiles
2 tablespoons vegetable oil, divided
2 liters of milk, divided
2 tablespoons powdered chicken stock
1/2 white onion
2 tablespoons butter
2 tablespoons white flour
Roast the chiles:
Gas stove or oven method.
Gas stove: place poblano chiles on the open flame and cook until charred.
Oven: Preheat oven to 425°F. Rub whole poblano chiles with one tablespoon of vegetable oil, and place on baking sheet. Roast 30 to 45 minutes, or until charred on all sides, turning with tongs.
Transfer to bowl, cover, and let steam 15 minutes. Rub off skins and remove seeds and stems.
Add the steamed chiles, 1 liter of milk and powdered chicken stock to blender. Puree until very smooth. Transfer to a large soup pot.
Saute onion in 2 tablespoons of vegetable oil on low for 7 minutes. Add butter and melt. Add flour and mix well with a whisk until blended with the onion.
Add roux to blender with 1 liter of milk. Blend.
Add roux/milk to blended poblano in the large soup pot.
Bring to boil and then lower temp and let simmer 15 minutes.