Poblano Cream Soup - {Crema Poblana}

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.