This post is also available in: Español
And the school year is over. I can’t believe Sofia is done with Elementary. I thought I was prepared and happy to have all “grown kids” and start like a new stage in my kids life, I wasn’t!
This morning I walked the girls to school, with Miko, as usual (in Instagram I post pictures of him, he has also grown so much!) and I suddenly realized she finished fifth grade. Today was the last time that my girls will be together at school. I almost cried and wanted them to take a picture for the album of memories, but they got embarrassed and do not let me do it. It is so scary to think than in a year Santiago will be in high school.
Try it and if you like it please share.
Cream of poblano and spinach cream
- 1 small onion cut into pieces
- 1 poblano chile in pieces seeded and stemmed
- 1 bunch spinach
- 1 medium potatoes cut into chunks
- 1/2 teaspoon sea salt
- freshly ground black pepper
- 2 tablespoons oil or butter I use earth balance is vegan
- 2 cups water or vegetable broth
- 1/2 cup frozen corn kernels to serve
In a pot with a lid add butter and onion. Leave it for a while until translucent, about 5-7 minutes. Add the poblano pepper and saute for about 5 minutes.
Add potatoes, spinach bunch and two cups of water. Cover the pan, lower the heat and add the salt.
Check after about 15 minutes that the potato is cooked. If it is already done, blend the vegetables in a blender or with a kitchen robot. Do not add more water until you try it and see if it is too thick. It is better to start adding liquid than have a very watery soup.
Serve with corn kernels and a dolop of cream (I use walnut or almond).