Poblano Asiago Soup

When we were setting the menu for our post-wedding dinner party, I mentioned to the chef that recently in South America we ate a poblano asiago soup that was delicious.  He said he would try to make it for us.  He succeeded because this soup was delicious!  He was kind enough to share the recipe with us, but first here's the menu:

Chef's Menu:

Appetizers:

Tuna Tartar on Wonton Crisps with Sri Racha and Chives

Crostinis with Prosciutto, Pears, Goat Cheese and Balsamic Drizzle

Smoked Salmon on Cucumber Rounds with Wasabi Creme

Dinner:

Poblano Asiago Soup

Mixed Greens Salad with Asparagus Tips

Mashed Potatoes with Roasted Garlic and Rosemary

Creamed Spinach

Roasted Parsnips, Carrots, and Onions

Beef Tenderloin with Bernaise Sauce

Seared Scallops

Poblano Asiago Soup (Chef Christopher)

Ingredients

Olive oil

4 tablespoons butter

2 medium onions, peeled and chopped

5 cloves garlic, minced

5 poblano chilies, roasted (I put them right on the burners of my gas stove and turn them till they are charred black all over), peeled, and seeded

1 1/2# tomatillos, husked, rinsed and chopped

4 tablespoons all-purpose flour

2 cups chicken stock

1 cup heavy cream

4 cups milk

2 cups spinach, cleaned

10 ounces Asiago cheese grated

1 bunch cilantro, leaves only, chopped

Salt to taste

Put the butter and a little olive oil in a heavy bottomed pot. Sauté the onions and garlic over medium to low heat. You don't want them to brown.  Just cook until wilted and translucent.  Add the tomatillos, poblanos (roasted and seeded) and flour. Stir to mix the in the flour.  Then add the  chicken stock, heavy cream and milk. Bring to a boil, stirring occasionally to keep the milk from browning on the bottom. Add the spinach, Asiago cheese, cilantro, and continue to cook, stirring until the cheese is incorporated. Transfer to a blender in batches, and blend until completely smooth. Strain through a medium strainer back into the heavy pot. Season with salt and pepper.

Enjoy.

Makes enough for 12