Yield: 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 (see note)
salt to taste
Roast 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 cup of almonds
and the chicken broth and blend until pureed. Set aside.
Melt 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 5 minutes to blend the flavors. Strain and discard the
Combine 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 salt if desired. Ladle
the soup into broad, shallow soup bowls. Add two shrimp to each bowl and garnish
with a few slivered almonds.
Note: Raw shrimp with heads on may be found at Asian markets.
Each serving: 303 calories; 15 grams protein; 24 grams carbohydrate; 7 grams
fiber; 18 grams fat; 5 grams saturated fat; 46 milligrams cholesterol; 488
From Cien Anos, a restaurant in Tijuana, Mexico