Chef Abraham Salum from Salum Restaurant in Uptown Dallas will teach a Farmers Market Friends cooking class this Saturday. But first, he stops by Good Day to make cream of poblano soup with spicy shrimp.
Poblano Soup with Spicy Shrimp
3 each Poblano peppers, seeded and diced
3 tbsp of canola oil
1 yellow onion, diced
3 cloves of garlic
3 cups of chicken stock
1 ½ cups of heavy cream
salt and pepper
2 cups of fried tortilla strips
1 cup of corn kernels
½ cup of grated queso fresco
1/2 lb of shrimp
2 each pasilla chiles, deveined and chopped finely in a food processor
1 tsp chopped garlic
In a hot saucepan, add a little bit of canola oil, peppers, onion and garlic and cook until onion is translucent and garlic and peppers are soft, don’t brown as you want to keep a nice green color. Add the chicken stock and let cook for 15 minutes.
Add the heavy cream, season with salt and pepper to taste and puree.
Saute the shrimp with the garlic and pasilla chilies, season with salt and pepper
To serve: Serve in a bowl and top with the tortilla strips, corn, queso fresco and shrimp.