Manchego and Poblano Soup

Name: Manchego and Poblano Soup
Yield: serves 6
Ingredients: 14 poblano chiles, stemmed and seeded; 1/2 medium onion, coarsely chopped; 2 garlic cloves, coarsely chopped; 8 tablespoons (1 stick) unsalted butter; 2 tablespoons all-purpose flour; 4 cups whole milk; 1 cup grated Manchego cheese (or Monterey Jack cheese); Salt and freshly ground black pepper; 1 cup diced Manchego cheese (or Monterey Jack cheese); 1 medium russet potato, boiled, peeled, and cut into cubes; 3 corn tostadas (see Tips, page 23), grilled and broken into pieces

December 20, 2011

Manchego, a mild-flavored Spanish cheese, makes this classic Mexican soup a hit. As good as this is when served as a starter, it is also great paired with water crackers for the perfect pre-dinner snack or boiled down until thickened and transformed into an alfredo-like sauce for pasta or poultry. All told, you need to buy about 3 ounces Manchego for this recipe.

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