While in San Diego attending a bariatric surgeons conference, the four BE gals dined at Candela’s Mexican restaurant.
Since the entire menu sounded divine, we each ordered a dish, had a few bites, and passed it along to the person to the right. This soup, boldly named Crema de Fabiola, was so delicious that no one wanted to give it up! I recreated it as soon as I got home. It is wonderful. At home we call it Cream of Poblano as we are a little less fancy at the dining room table.
- ½ stick butter
- ½ cup minced shallots
- 4 large poblano chilies, stems and seeds removed, then diced
- 2 cloves garlic, sliced
- 2 or 3 sprigs fresh cilantro
- 3 tablespoons flour
- 2 cups chicken stock
- 2 cups whole milk
- Kosher salt and freshly ground black pepper
- Melt butter in heavy saucepan over medium heat. Sauté shallots, poblanos, and garlic until softened, 4 to 5 minutes. Add a few sprigs of cilantro and toss for 30 seconds. Slowly add the flour stirring constantly, so it is absorbed by the butter and begins to cook.
- Slowly add the stock in a drizzle while stirring - then add the milk. Season with salt and pepper.
- Transfer mixture to the blender and puree until smooth. Pour back into the pot and gently heat before serving. Ladle into shallow bowls and serve with a few shrimp that have been seasoned with salt pepper and chipotle and quickly sauteéd in olive oil or butter.