Page 179 - 2019TOHCookbook

CHEF JOHN ASH | SERVES 8
This is a hearty (and healthy) soup with a rich Mexican flavor. Tomatillos add a tart, lemon-lime flavor. The poblanos add a smoky flavor and aroma that is even better if you char-roast and peel it before adding it in. Like all chilies, poblanos “heat” will vary so take a little taste before adding in the full amount and adjust accordingly. Always buy American shrimp either farmed or wild.
INGREDIENTS
Chowder:
3 tbsp. olive oil
2 medium (1 lb) sliced yellow onions
2 medium (1/2 lb) stemmed and seeded fresh poblano chilies, cut into large dice 1 tbsp. finely slivered garlic
2 cups (1/2 lb) husked and quartered fresh tomatillos
1/2 tsp. whole fennel seeds
1 tsp. whole cumin seeds
2 tsp. dried oregano (Mexican preferably)
2 cups petite diced canned tomatoes with their juice (Muir Glen brand preferred) 7 cups rich clear chicken or shrimp stock
1 lb. peeled and deveined 21 – 24 shrimp
1/4 tsp. ground cinnamon
Salt and freshly ground black pepper to taste
Fresh lime juice
Cilantro Pesto (recipe follows on next page)
Fanned avocado slices (for garnish)
INSTRUCTIONS
In a saucepan, heat the olive oil over moderately high heat. Add the onions, poblanos and garlic. Sauté until soft but not brown, about 5 minutes. Add the tomatillos, fennel, cumin, oregano, tomatoes and stock. Simmer gently for 10-15 minutes. Stir in the shrimps and cinnamon and simmer for 2 minutes to just cook the shrimp through (they should be slightly translucent in the middle). Season to your taste with salt, pepper and drops of lime juice to taste.
To serve: Ladle into warm soup bowls. Garnish with avocado and a dollop of pesto just before serving.
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TOMATILLO, POBLANO AND SHRIMP CHOWDER WITH CILANTRO PESTO