Roasted poblano cream soup (Crema poblana) from More Mexican Everyday: Simple, Seasonal, Celebratory (page 52) by Rick Bayless and Deann Groen Bayless

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  • EYB Comments

    Can substitute crème fraîche or heavy cream for crema; corn for potatoes; chicken broth, seafood broth, or milk for vegetable broth; and cooked vegetables, shrimp, or scallops for chicken.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute crème fraîche or heavy cream for crema; corn for potatoes; chicken broth, seafood broth, or milk for vegetable broth; and cooked vegetables, shrimp, or scallops for chicken.

  • ecarlin on November 04, 2018

    A simple and delicious soup. It's fairly spicy, so add queso fresco or extra crema as a garnish to your personal preference.

  • twoyolks on March 16, 2017

    This was a tasty but delicate and restrained soup. I expected the poblanos to dominate the flavor but they were more subdued. It wasn't at all spicy. I opted for corn (instead of potatoes) and enjoyed the slight sweetness they brought. I also used chicken stock which worked well. I added roast chicken to the soup but in the future I'd want to also add vegetables of some sort too.

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