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2 whole Chipotle Chili Pepper
2 tbs. Shallot -- minced
1 tbs. Olive Oil
1 tbs. Butter
2 tbs. Flour
1/2 tsp. Sage
1 tsp. Thyme
1 cup Milk
2/3 cup Chicken Broth
1/4 cup Cream
1 tsp. 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.
2 tbs. Shallot -- minced
1 tbs. Olive Oil
1 tbs. Butter
2 tbs. Flour
1/2 tsp. Sage
1 tsp. Thyme
1 cup Milk
2/3 cup Chicken Broth
1/4 cup Cream
1 tsp. 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.
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