Today I want to introduce you to a very talented cook, blogger and restauranteur, Douglas Cullen from the blog Mexican Food Journal. Douglas and I met through Food Blogger Pro community and when the opportunity came up for a collaboration I was more than thrilled. Anything to support and promote Mexican food. Douglas has lived in Mexico for over 20 years, and he is the former owner of a restaurant in San Miguel de Allende. His blog Mexican Food Journal aims to teach you and inspire you to cook Mexican food. He is sharing with us a vegan recipe for roasted chile poblano soup or crema de chile poblano.
Here is a vegan variation on crema de poblano, roasted chile poblano soup served throughout Mexico. Poblano chiles are the large fresh chiles that are deep green in color which are available in almost every supermarket. If you have ever eaten chiles rellenos then you have tried poblano chile and if you have never cooked with poblano chiles give this recipe a try. You will love it. Poblanos have a deep flavor but don’t overpower you with chile heat. In Mexico, they are considered a very mild chile but I consider them moderately hot. Typically, roasted chile poblano soup is prepared with heavy cream to give it body and richness but in the recipe it’s the potato that gives it body and richness.
The Recipe: Roasted Chile Poblano Soup
The roasting of the poblano pepper can be done over an open flame or under your oven broiler. The secret is after they are roasted place them in a plastic bag or in a bowl covered with plastic wrap for a couple of minutes to let the steam loosen the skin. Garnish the soup with fried tortillas strips and a couple spoonfuls of corn. Provecho!
Roasted Chile Poblano Soup - Vegan
- 3 Poblano chiles, medium size, about 4 to 5 inches long
- 1 Waxy potato, medium
- ½ White onion, medium
- 1 (12 oz) can White corn
- 1 clove Garlic
- 1 tsp. Epazote, Mexican herb
- 6 Corn tortillas
- 2 tbsp. Cooking oil
- 1 tsp. Salt
- 6 cups Water
- Chop the poblano chile, potato and onion
- Heat the cooking oil in a pot to medium heat
- To the pot add the onion and garlic and sauté until the onion starts to turn translucent (about 5 minutes). Stir frequently
- Add the potato and continue cooking for another 5 minutes
- Add the chiles and ½ of the white corn
- Add 5 cups of water and bring to a boil. Reduce the heat and cook for 20 minutes
- In 2 batches, blend the soup until very smooth (about 2 minutes per batch)
- Return the soup to the pot and simmer for 20 more minutes
- If the soup is too thick, add the remaining cup of water a little bit at a time until the desired consistency is reached.
Preparation - Tortilla Strips
- Cut the corn tortillas in half and then slice into ¼ inch wide strips
- Preheat ¼ inch of cooking oil in a frying pan to medium hot
- Tip: To check to see if the oil is ready, drop 1 tortilla strip into the oil. If the oil starts to bubble the oil is ready
- Place the tortilla strips into the hot oil
- Every 30 seconds stir the tortilla strips so that they cook evenly
- When the tortilla strips have turned Golden Brown they are done
- Drain the tortilla strips on paper towels
- Divide the soup into 4 -6 bowls
- Heat the reserved corn in the microwave for 45 seconds
- Garnish the soup with tortilla strips and 2 spoonfuls of corn
It is important to use white corn for this recipe. Yellow sweet corn changes the taste.
This version packs a little heat but the recipe is very flexible. If you prefer a milder soup substitute 1 white potato for 2 poblano chiles.