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.