While in San Diego attending a bariatric surgeons conference, the four BE gals dined at Candelas on Coronado Island.
Since the entire menu sounded fab, we each ordered a dish, had a bite or two, and then we all passed the dish to the person sitting 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.
- 3 tablespoons butter
- 1 medium sweet onion, diced
- 4 large poblano chilies, stems and seeds removed, diced
- 2 cloves garlic, sliced
- 2 or 3 sprigs fresh cilantro
- 3 tablespoons flour
- 2 cups chicken broth or stock
- 2 cups whole milk
- Kosher salt and freshly ground black pepper
- Melt butter in heavy saucepan over medium heat.
- Sauté onion, 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.