Ingredients Jump to Instructions ↓

  1. 8 Poblano chiles

  2. 1 cup 93g / 3 1/3oz Slivered almonds - plus

  3. 1/3 cup 30g / 1.1oz Slivered almonds - for garnish

  4. 2 cups 474ml Chicken broth

  5. 2 tablespoons 30ml Butter

  6. 1 cup 110g / 3.9oz Chopped peeled carrots

  7. 1 cup 110g / 3.9oz Chopped celery

  8. 1 cup 62g / 2 1/5oz Chopped onion

  9. 2 tablespoons 30ml Flour

  10. 4 cups 948ml Milk

  11. 1 Chicken bouillon cube

  12. 16 Shrimp - boiled, peeled (large) With heads left on

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 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 five 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 more salt if desired. Ladle the soup into broad, shallow soup bowls. Add two shrimp to each bowl and garnish with a few slivered almonds. This recipe yields 8 servings. Each serving: 303 calories; 15 grams protein; 24 grams carbohydrates; 7 grams fiber; 18 grams fat; 5 grams saturated fat; 46 mg. cholesterol; 488 mg. sodium.


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