1 1/2 cups mild green chilies canned

3 Tablespoons butter

2 Tablespoons finely minced onions

2 Tablespoons all purpose flour

3/4 cup light cream

1 cup chicken stock

salt and freshly ground pepper

1. If canned chilies are used, drain them and place them in the blender. Blend until smooth

2. Melt the butter in the saucepan and add the onion. Cook briefly, stirring, without browning. Stir in the flour with a whisk. When blended, add the pureed chilies, stirring with the whisk. Cover over moderate heat, stirring the whisk. Cook over moderate heat, stirring about three minutes.

3. Stir in the cream and chicken stock and simmer about ten minutes, stirring frequently. Season with salt and pepper serve hot.