Manchego and Poblano Soup Recipe

Name: Manchego and Poblano Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Bring a medium-size heavy saucepan of salted water to a boil.
2
Add the poblanos and cook for 20 minutes, or until tender.
3
Drain the poblanos and transfer them to a blender.
4
Add the onion, garlic, and 1/4 cup water.
5
Blend until smooth.
6
Set aside.
7
Melt the butter in a large heavy pot over medium-high heat.
8
Whisk in the flour and cook for 3 minutes, whisking constantly (do not brown).
9
Reduce the heat to medium and whisk in the chile mixture.
10
Cook, whisking, for 4 minutes, or until slightly thickened.
11
Whisk in the milk.
12
Bring the soup to a simmer and cook, whisking every minute or so to prevent scorching, for 10 minutes, or until slightly thickened.
13
Whisk in the grated Manchego cheese.
14
Season the soup to taste with salt and pepper.
15
Transfer the soup to bowls, and top with the diced cheese and the potato cubes, and then with the tostadas.

763

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 14 poblano chiles, stemmed and seeded, 1/2 medium onion, coarsely chopped, 2 garlic cloves, coarsely chopped, 8 tablespoons (1 stick) unsalted butter, and more.

Yes, Manchego and Poblano Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Manchego and Poblano Soup

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