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.