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    You are in: Home / Recipes / Roasted Poblano-Asiago Cheese Soup Recipe
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    Roasted Poblano-Asiago Cheese Soup

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    gailanng's Note:

    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.

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      In a mixing bowl, mix the flour and butter with a fork until the flour is totally incorporated.
    2. 2
      (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.
    3. 3
      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.

    Ratings & Reviews:

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    Nutritional Facts for Roasted Poblano-Asiago Cheese Soup

    Serving Size: 1 (1655 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 229.8
     
    Calories from Fat 149
    65%
    Total Fat 16.6 g
    25%
    Saturated Fat 9.9 g
    49%
    Cholesterol 52.0 mg
    17%
    Sodium 178.8 mg
    7%
    Total Carbohydrate 15.8 g
    5%
    Dietary Fiber 1.7 g
    6%
    Sugars 4.1 g
    16%
    Protein 5.7 g
    11%

    The following items or measurements are not included:

    asiago cheese

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