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Fish and Shellfish, Mains, Quick and Easy, Soups

Crema poblana (poblano cream soup)

If there were such a thing as an upscale chile, it would have to be the poblano. Dark green and elegantly flavored, the poblano chile turns up in Mexico in everything from rice and rajas to pozole and polenta. Its ... Read more

Total time: 40 minutes | Serves 8
  • 8 poblano chiles
  • 1 cup slivered almonds plus
  • 1/3 cup for garnish
  • 2 cups chicken broth
  • 2 tablespoons butter
  • 1 cup carrots, peeled and chopped
  • 1 cup celery, chopped
  • 1 cup onion, chopped
  • 2 tablespoons flour
  • 4 cups milk
  • 1 chicken bouillon cube
  • 16 large shrimp, boiled and peeled with heads left on

Step 1Roast the chiles over a gas flame on the stove top until they are blistered. Place in a plastic bag and let stand 10 minutes. Peel the chiles, remove the stems and seeds and wash. Place the chiles in a blender, add the almonds and the chicken broth and blend until pureed. Set aside.

Step 2Melt the butter in a large saucepan. Add the carrots, celery and onion and cook for 5 minutes to soften the vegetables. Gradually stir in the flour, and continue to stir about 2 to 3 minutes to lightly brown the flour coating the vegetables. Slowly pour in the milk, stirring as it comes to a boil. Turn down the heat and simmer for five minutes to blend the flavors. Strain and discard the vegetables.

Step 3Combine the chile and milk mixtures in a large saucepan. Add the bouillon and stir to combine. Bring the mixture to a boil, stirring constantly, until thickened, 2 to 3 minutes. Check for seasoning and add more salt if desired.

Step 4Ladle the soup into broad, shallow soup bowls. Add two shrimp to each bowl and garnish with a few slivered almonds.

Note: The recipe is from Cien Anos, a restaurant in Tijuana known for its upscale approach to classic Mexican cuisine. Raw shrimp with heads on may be found at Asian markets.
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