1 washed and cut poblano Chile, cut into little strips
1 cup cream
3 spoonfuls of butter
2 teaspoons chicken broth
pepper to the taste
Serve with Saltines and watercresses to adorn
In a pot cook the carrots. Once cooked, the mixer with
a little water and the broth of chicken are ground in.
In another pot it is put to warm up mantequilla, and one fries Chile
and the onion. When the onion already is is transparent, the worn out
carrot adds itself. It is let fry a little and the cream is added. One
verifies of salt and pepper. (If it does not want it so thick, it adds
water and déjela *** ALLOW IT *** to boil).
One uses with galletitas golden *** SALTINES FRIED IN mantequilla *** BUTTER remember?
It is adorned with watercress leaves.