Green pea and green chile soup with crispy serrano ham and mint-cumin crema from Bobby Flay's Mesa Grill Cookbook: Explosive Flavors From The Southwestern Kitchen (page 44) by Bobby Flay

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Notes about this recipe

  • MissKoo on June 12, 2023

    Made this as soup course for Cookbook Group meal based on this cookbook. The poblano chile puree added to the soup does not add significant heat. I didn't get a very smooth puree with the blender, so used an immersion blender again when all the soup ingredients were combined. When I toasted cumin seeds, ground them, and added them to the creme fraiche for the mint-cumin crema it completely curdled. Not sure if it was the temperature of the spice (still too hot) or oil released from the spice? Made the crema again with sour cream and used ground cumin slightly warmed in fry pan without any problem. Substituted prosciutto for the serrano ham as recipe suggests as an option. All of the elements together provide interesting texture and flavor contrasts. Served 6 easily, with another portion left over.

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