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Roast the Poblanos over a gas flame or grill, turning regularly, until the skins have blistered and blackened on all side (5-8 minutes)
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Cool; peel or rub off the blackened skin, tear open and pull out the seeds and stem
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Place in bowl; add spinach and set aside
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Add garlic to TM bowl; pulse to mince, scrape down sides of bowl
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Scale in butter; sauté garlic in butter for 5 minutes at 100 C, speed 2
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After 2 minutes, add flour through hole in the lid and continue to cook, speed 2-3; scrape down the sides of the bowl midway, and increase speed to 3
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Scale broth into the TM bowl over the garlic roux; set time for 10 minutes, temperature to 100°C and speed 2-3, until the sauce boils (the TM bowl will be at maximum capacity)
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Cook for 5 more minutes at 80°C, speed 2-3
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Add roasted Poblanos and spinach to sauce mixture in the TM bowl; blend until smooth: 30 seconds, speed 1 – 10
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Scale in milk; stir for 5 seconds speed 3-4
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Season with salt, approximately 2 teaspoons