One thing I love, that I didn’t know I loved until recently, is crema (or “Crema Mexicana”).
Crema is (in short,) a thinner, tangier version of sour cream. And it’s divine.
The recipe for crema is so easy, it’s pretty embarrassing. I couldn’t just give you that; so I’ve decided the perfect vessel for the crema would be a smoky, smooth, silky chipotle lentil soup (which… is also really easy.).
Don’t let the ease of these recipes fool you, they’re packed with a punch, and pleasing to the palate. Maybe I’ve decided to just take it easy on you for a while
For the chipotle lentil soup, we shall need CHIPOTLES! Remember when we made chili powder? It’s going to be the same thing for the chipotle powder. Roast ‘em, de-seed them, and blend away!
I prefer my lentil soup puréed, but you can leave it just the way it is, if you’d like.
Garnish with fresh cilantro, your homemade crema Mexicana, and some lime juice!
The crema Mexicana will stay in the fridge for up to a week, and the soup will last up to five days, covered. You can also freeze the soup, in ice cube tray, and store cubes in freezer bags so you can have soup whenever you want!