Delicious poblano chili soup with almonds served cold. It is delicious if you serve it with shrimp in the center and sliced almonds.
Learn more about Lorenza Ávila
Ingredients6 portions
Preparation
Roast the chiles, peel them, remove the seeds and devein them.
In the food processor, chop the chiles finely without grinding them completely.
Heat the oil in a large skillet and add the garlic. Before they brown, add the ground chilies.
Cook on low heat for 5 minutes moving constantly to avoid chiles sticking.
Meanwhile, finely grind the almonds with the chicken broth in the blender or food processor.
Add the chicken broth with almonds to the chili mixture and add a pinch of cumin. Put salt to taste.
Let cook for 10 more minutes over high heat. Get out of the fire.
Refrigerate the soup once it has cooled.
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