Well, I guess it is. I hadn't thought of that. Here's the recipe. It's delicious. Crema De Chile Poblano - Serves 4 Recipe By: Tammy Biber and Theresa Howell Published in: Southwest Slow Cooking Ingredients 2 large potatoes -- peeled and cut into approximately 8 pieces 5 large Poblano chiles -- seeded and cut into 1 inch strips 1/2 yellow onion -- coarsely chopped 6 clove garlic -- chopped 1 tablespoon dill -- dried 1 cup water 1 cup milk -- non-fat 1 tablespoon sour cream 3 cup Chicken Stock 1/2 cup Cotija Cheese -- crumbled 12 sprig dill -- fresh Instructions Mix the potatoes, chiles, onion, garlic, dill, and water in the slow cooker. Cover and cook on low for 6 to 8 hours, or until the potatoes are tender. About 30 minutes before serving, remove the potatoes and the chiles from the slow cooker with a slotted spoon, and place in a blender. Discard the remaining ingredients from the slow cooker and rinse out. Add the milk and sour cream to the blender with the potatoes and the chiles. Blend until smooth or desired consistency. Return the mixture to the slow cooker, add the chicken stock, covet and continue to cook on high for another 30 minutes or until the soup is hot. Serve in an individual bowl, sprinkle each with a little crumbled cotija and fresh sprigs of idill, and serve with fresh, hot bread. Makes 6 to 8 servings Recipe Notes The author says: We first made this delicious soup at cooking school in Mexico. Poblano chiles have a unique, rich flavor that cannot be found in other chiles, which is why they are a favorite to many people in central Mexico. The original recipe called for roasted poblanos, which can take quite some time to prepare, but by making this recipe in the slow cooker, the skins of the chiles soften enough that you don't need to remove them, and they help the soup retain its rich green color. This did not look like the picture in the book. It looked more like it was processed in the food processor rather than the blender. That said, the flavor of this soup is fabulous. This is one recipe NOT TO BE MISSED. Printed from A Cook's Books -- Recipe management for Macintosh http://www.terrypogue.com/Terry "My idea of pure heaven is to spend a day in the kitchen, peeling, chopping, and stirring while the words of a good book fill the air around me." Ruth Reichl On Jul 31, 2008, at 9:52 PM, Ted Wagner wrote: > Poblano soup? Is it vegetarian? > > > > ----- Original Message ---- >> From: Terry Pogue <tpogue@comcast.net> >> To: Chile Heads List <chile-heads@globalgarden.com> >> Sent: Thursday, July 31, 2008 2:32:24 PM >> Subject: [CH] poblano soup >> >> We finished the Poblano Soup today. That is such a good soup. A >> little kick, not much, but lots of flavor. >> I have the slow cooker on now with carne adovado. I made a double >> portion so we'll have several meals from it plus some to freeze for >> later. Or maybe to mix with some posole. Yes, that sounds so good to >> me. I'll do some posole next week. >> terry >> >> >> http://www.terrypogue.com/Terry >> "My idea of pure heaven is to spend a day in the kitchen, peeling, >> chopping, and stirring while the words of a good book fill the air >> around me." >> Ruth Reichl >