Prep 15 mins
Cook 15 mins
Asiago melts into the soup well as it doesn’t become stringy and difficult as some cheeses can do when added to hot soups. Recipe adapted from one by: Chef Matthew Dunn, Stephan Pyles (restaurant), Dallas.
- 5 tablespoons all-purpose flour
- 4 tablespoons butter, at room temperature
- 2 whole poblano chiles, roasted peeled seeded chopped (make absolutely sure all seeds are removed)
- 1 whole onion, chopped
- 3⁄4 lb tomatillo, husked, rinsed, chopped
- 3 garlic cloves, chopped
- 1 1⁄2 cups chicken stock
- 1⁄2 cup heavy cream
- 2 cups milk
- 1 cup spinach, cleaned
- 10 ounces asiago cheese, grated (10 ounces recommended but I'd start with about 6-8 ounces)
- 1⁄2 bunch cilantro, chopped
- salt, to taste
- fresh ground pepper, to taste
- In a mixing bowl, mix the flour and butter with a fork until the flour is totally incorporated.
- (Note: Before you begin Step #2, you may consider sautéing the problanos, onions, tomatillos and garlic in a little oil or butter prior.) Place the poblanos, onion, tomatillos, garlic, chicken stock, cream and milk in a pan and bring to a boil. Whisk in the flour and butter mixture and continue to whisk until lumps of flour disappear. Cook over medium heat until the mixture thickens. While stirring, add spinach, Asiago cheese and cilantro and continue to cook for 30 seconds. Transfer to a blender in batches and blend until completely smooth.
- Season with salt and pepper and keep warm. Ladle the soup into warm bowls and garnish with tortilla strips and Pico de Gallo, if desired, or sprinkle with additional chopped cilantro.