4 tbsp. butter
4 tbsp. chopped onion
1/4 c. flour
2 c. milk
5 to 6 fresh green chilies, roasted, peeped & seeded OR 2 sm. cans chopped green chilies
10 sprigs cilantro, stemmed & chopped
1/4 c. heavy cream
Salt & pepper

Melt butter in saucepan. Saute onion until clear. Add flour and cook, stirring, for 3 minutes. Remove from heat. Whisk in milk. Return to heat and continue whisking until slightly thickened.

Puree peppers and cilantro in food processor, adding any of the milk mixture needed for a puree. Add puree to milk mixture. Add salt and pepper. Add cream just before serving.