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.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
Whisk in the grated Manchego cheese. Season the soup to taste with salt and pepper.
Step 4
Transfer the soup to bowls, and top with the diced cheese and the potato cubes, and then with the tostadas.
