Anonymous Tue May 23 19:38:15 2006

2 chipotle peppers

2 tablespoon shallots -- minced

1 tablespoon olive oil

1 tablespoon butter

2 tablespoon flour

1/2 teaspoon dried sage

1 teaspoon dried thyme

1 cup milk

2/3 cup chicken broth or turkey drippings

1/4 cup cream

1 teaspoon salt

Rinse chilies. Pour boiling water over them and let sit for 1 hour. Puree them with 2-4 Tbs.

of the water. Sauté the shallots in the oil. Add flour and cook until lightly browned. (Roux)

Stir in herbs and slowly whisk in milk and broth. Simmer 5 minutes and add cream.

Simmer 15 minutes. Add chipotle puree and salt. Simmer 5 minutes. Posted to the BBQ

List by Kit Anderson