In large pot, heat the Cilantro & Roasted Onion and Butter Olive Oils over medium heat. Add the onions and cook until soft, about 5-7 minutes. Add the poblano peppers, garlic, and cilantro, and cook for about 3 minutes.
Sprinkle flour over the mixture and stir to coat. Cook for 2 minutes, stirring frequently, then add the broth, cream, milk, salt, and pepper. Reduce heat to medium-low and simmer gently for 15-20 minutes. Taste for seasoning and serve, topping with shredded cheese if desired.
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