El Restaurante Mexicano
Buyer's Guide 2003
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Crema Poblana (Poblano Chile Soup) Makes 8 servings | |||
| 1/2 | stick butter | ||
| 6 | lg., fresh poblano chiles, roasted, peeled and seeded | ||
| 1 | med. white onion, peeled and chopped | ||
| 2 | cloves garlic, peeled and chopped | ||
| 1-1/2 | qts. chicken broth | ||
| 1-1/2 | T. flour | ||
| 1-1/4 | c. undiluted evaporated milk | ||
| 1 | c. corn kernels (optional) | ||
| 1 | Salt and pepper, to taste | ||
Melt the remaining butter in the saucepan, add flour and stir to make a roux. Add pureed mixture, cook over low heat, stirring constantly with a wire whisk, until mixture thickens. Add evaporated milk. Stir to combine. Stir in corn, salt and pepper to taste. Don't allow soup to boil.
Garnish with fried tortilla strips, cubes of mild cheese, such as manchego.
