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Location: Texas, United States

Sunday, December 01, 2013

Roasted Poblano-Asiago Cheese Soup

From the San Antonio Express-News
The leftovers got very thick, so this is best the first day.  My store didn't have asiago, so I used a blend of asiago, parmesan and romano.

5 tablespoons flour
4 tablespoons butter, at room temperature
2 poblano chiles, roasted, peeled and seeded
1 medium onion, peeled and chopped
12 ounces tomatillos, husked, rinsed and chopped
3 cloves garlic, chopped
11/2 cups chicken stock
1/2 cup heavy cream
2 cups milk
1 cup spinach, cleaned
10 ounces Asiago cheese, grated
1 bunch cilantro, leaves only, chopped
Salt, to taste
Pepper, to taste
For Serving:
4 corn tortillas, cut into 1/2-inch strips and fried until crisp
Pico de Gallo (optional; recipe follows)
Pico De Gallo:
3 finely diced tomatoes
1 tablespoon chopped cilantro
1 clove minced garlic
1/2 cup minced onion
Juice of 1/2 lime
2 small serrano chiles, seeded and minced
For Soup: In mixing bowl, combine flour and butter with a fork to incorporate. Place poblanos, onion, tomatillos, garlic, chicken stock, cream and milk in a pan and bring to a boil. Whisk in flour and butter mixture and continue to whisk until all lumps disappear. Cook over medium heat until the mixture thickens and vegetables are tender, about 10-12 minutes.
Add spinach, asiago cheese and cilantro, and continue to cook for 30 seconds, while stirring. Transfer to blender in batches, and blend until completely smooth. Strain through a medium strainer back into heavy pan, season with salt and pepper, and keep warm.
For Serving: Ladle soup into warm bowls and garish with tortilla strips and Pico de Gallo, if desired.

For Pico de Gallo: Combine tomatoes, cilantro, garlic, onion, lime juice and serrano chiles; let stand 30 minutes before serving.


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