House Spouse

I’m crazy addicted to Rick Bayless’ Mexican Everyday. It has taken over my life, or, at least my meals. Living a half-mile from a fantastic Mexican grocery with fresh, authentic ingredients helps. Last night, I tried the Mushroom-Potato Crema with Roasted Poblanos. It’s a creamy soup that’s low on fat and calories. I wish I pulled out the SLR to take photos, but I just snapped a few on my little Panasonic point-and-shoot before sitting down to dinner.

I know that in the photo, the salad looks better than the soup, but the soup was definitely far more interesting. The Yukon golds give it a buttery flavor naturally and while these particular poblanos didn’t quite deliver the rich roasty flavor I was hoping for, I’m sure it had to do with the fact that what I used was definitely in it’s last days. Bayless suggest adding crispy crumbled bacon as a garnish. If I hadn’t had bacon on both Saturday and Sunday, I might have heeded his advice.

The Recipe:
(Makes 6-cups of soup, serving 4)

Place in a 3-quart sauce pan set over high heat:
4 medium Yukon Gold potatoes, cut into 1-inch pieces
3 cloves of garlic, peeled and halved
3 cups chicken or vegetable broth

When the mixture has been brought to a boil, reduce the heat to medium and simmer “briskly.”

While the potatoes cook, roast a large, fresh poblano over an open flame for 5 minutes or until black and blistered. Place it in a small bowl and cover with a dish towel for about 10 minutes. When it’s cool enough to handle, remove the blackened skin. Then cut out the stem, remove the seeds and rinse with cold water. Cut it into 1/4-inch pieces and set aside.

When the potatoes are tender, purée them using an immersion blender or a blender covered loosely with a kitchen towel. Add to the soup:
3 more cups of broth
8 ounces of mushrooms, sliced 1/4-inch thick (I used half white and half shitake)
1 scant cup corn kernals
1 large spring hepazote (I don’t like hepazote, so I chopped up some chives, which I love with potatoes)

Stir together and simmer for 10 or so minutes over medium heat.

Mix together about 1/2 cup of the soup with
1/4 cup plain yogurt, heavy cream or sour cream
and add it back to the soup.

Taste and season with salt. You’ll likely need to add about 1 1/2 to 2 teaspoons.

Garnish with chopped cilantro, which I totally forgot to do.

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