Manchego And Poblano Soup Recipes

ROASTED POBLANO SOUP

Steps:

• Rinse the poblanos and roast them in the oven at 400F. Give them a flip after 15 minutes. They'll be mostly roasted in another 10-15 minutes, so 25-30 minutes total roasting time in the oven.
• Add 3 tablespoons butter to a saucepan on medium heat. Roughly chop an onion and add it to the saucepan, cooking for 5-7 minutes or until softened. Mince 4 garlic cloves and add to the onion, cooking for a minute or so.
• Add 3 tablespoons flour to the onion mixture and combine well. Add 4 cups of stock along with 2 teaspoons Mexican oregano (optional), a pinch of cumin (optional), 1/2 teaspoon salt, and freshly cracked black pepper. Stir well. Simmer for 7-8 minutes.
• Once the poblano peppers have cooled a bit, pull off as much skin as you can but don't worry about getting rid of all of it. Then de-stem and de-seed the poblanos. Roughly chop the poblano pieces and add them to the saucepan.
• Cook until everything is at a uniform temp and then combine the mixture in a blender. Be sure to use caution when blending hot liquids -- I usually just hold a paper towel over any openings just in case you get a geyser.
• Return mixture to the saucepan and simmer for 5-10 minutes. Salt to taste. I added another 1/4 teaspoon of salt but keep in mind the salt level will depend on which stock you use.
• Serve immediately but don't forget to garnish! I used Crema, finely chopped cilantro stems, freshly ground pepper, and a couple dashes of Valentina hot sauce.
• The acidity of the hot sauce pairs well with the poblanos so feel free to re-garnish once you make your way through the top layer. Other options for acidity: lemon/lime juice or vinegars.
• Store leftovers in an airtight container in the fridge.

POBLANO SOUP

Steps:

• Heat a grill or grill pan to medium-high heat. Grill the poblanos skin-side down until blistering, about 5 minutes. Remove from the heat and let cool slightly.
• While the poblanos are cooling, spray the grill pan with nonstick cooking spray and grill the Cotija cheese on all sides until browned, 2 to 3 minutes. Remove from the heat and let cool. Cube the cheese and reserve for garnish.
• Remove and discard the blistered skin from the poblanos. Dice 1 poblano and reserve for garnish. Roughly chop the remaining 2 poblanos.
• Melt 1 tablespoon of the butter in a medium saucepan over medium heat. Add the onions and the 2 chopped poblanos and cook, stirring occasionally, until tender, 5 to 10 minutes. Stir in the Jack cheese. Pour in the 1 quart chicken broth and bring to a rolling boil. Add the cilantro. Boil for 30 seconds and then remove from the heat. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch). Stir in the remaining 1 tablespoon butter.
• Make a cornstarch slurry by whisking together the cornstarch with 4 teaspoons cold water or chicken broth in a small bowl. Stir the slurry into the soup to thicken. Season with salt.
• Garnish with the pepitas, diced poblano and grilled Cotija cheese.

POBLANO MAC AND MANCHEGO WITH CORN AND MUSHROOMS

Steps:

• Heat the oil in a large skillet over medium heat and brown the mushrooms, 10 minutes. Scrape the corn kernels from the cobs and add to the mushrooms. Season with salt and black pepper and continue cooking, 5 to 6 minutes.
• Puree the stock with the poblanos, garlic, cilantro, onions and some salt and black pepper in a blender or food processor. Melt the butter in a saucepot over medium heat, and then whisk in the flour. Whisk in the milk and cream and raise the heat a bit. Stir in the poblano puree and simmer until thickened, 20 to 25 minutes. Stir in 1 cup of the grated cheese.
• Preheat the oven to 350 degrees F.
• Cook the pasta to al dente in a large pot of salted boiling water. Before draining the pasta, reserve a ladle of the starchy cooking water. Toss the pasta with the sauce, mushrooms and corn, adding a little of the reserved starchy water if the sauce is too thick. Pour into a baking dish and top with the remaining cheese. Bake until brown and bubbly, 15 to 20 minutes.

POTATO POBLANO SOUP

Steps:

• In a heavy Dutch oven or stockpot, fry the bacon over moderate heat, stirring frequently, until it starts to brown. Toss in the onions, half of the diced Poblanos, the salt and pepper and cook until slightly golden, 5 to 7 minutes. Spoon out any excess fat. Stir in the garlic and cook briefly just to release the aroma, 1 to 2 minutes. Pour in the chicken stock, add the potatoes and bring to a boil. Reduce to a simmer and cook 20 minutes. Puree in a food processor or blender just until smooth, being careful not to over-process. Over-working will result in a gummy soup. Return to the pot, stir in the Crema, Creme Fraiche or sour cream and bring just to a boil. Stir in the remaining Poblanos for garnish. Sprinkle with grated Anejo, if desired, and serve hot.

MANCHEGO AND POBLANO SOUP

Steps:

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