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Dinner Tonight: Crema De Chile Poblano (Roasted Chile Poblano Soup)

This unique, full flavored soup is another winning recipe from Susana Trilling's Seasons of My Heart. Her Oaxacan recipes use humble and simple ingredients, yet create incredibly complex and refined dishes. The roasted poblanos add some heat to this soup, but also a gorgeous smokiness to every bite. Requesón, a delicate fresh cheese, calms the spiciness. A good ricotta can stand in for the requesón.

For an extra little flourish, stuff some of the fresh crema into a little plastic baggie, cut off the very tip, then drizzle the soup with it in whatever design you'd like. It doesn't actually improve the taste of the soup, but then again, the soup doesn't need any help in that department. It's luscious and delicately spiced thanks to the epazote, which is an herb you can find in most Mexican grocery stores.

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