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.

　　

Ingredients

serves 6

　　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

　　

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.

　　Fresh Mexico