Crema Poblana

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 vegetables.

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 milligrams sodium
From Cien Anos, a restaurant in Tijuana, Mexico