Manchego And Poblano Soup Recipes

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.

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.

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.

Steps:

• Combine the milk, cumin seeds, bay leaves and rosemary in a medium saucepan. Place over low heat and bring nearly to a simmer. (Do not boil.) Remove from the heat and let sit 20 minutes to infuse.
• Heat the olive oil or butter in a large saucepan or stockpot over medium heat. Cook the onions with the salt until golden brown, 15 to 20 minutes. Add the garlic and ground cumin and cook, stirring frequently, 5 minutes. Then stir in the corn kernels and diced chilies and continue cooking over low heat 5 more minutes.
• Using your finest strainer, strain the infused herbal milk into the corn and chili mixture. Bring to a very slow simmer over low heat. Gently simmer 15 minutes.
• Pour one third of the soup into a food processor or blender and puree. Stir back into the soup pot. Serve hot with the chives as garnish.

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.