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. 

Cream of Poblano Soup for bariatric eating

 

Crema de Fabiola Soup - Cream of Poblano
 
Author:
Ingredients
  • 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
Instructions
  1. 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.
  2. Slowly add the stock in a drizzle while stirring - then add the milk. Season with salt and pepper.
  3. 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.
 

Cream of Poblano Soup for bariatric eating

Cream of Poblano Soup for bariatric eating