From “Big Ranch, Big City Cookbook,” by Louis Lambert (Ten Speed Press). Makes 8 servings.
Ingredients
3 tablespoons olive oil
2 tablespoons unsalted butter
1 medium yellow onion, finely chopped
4 cloves garlic, minced
2 plum tomatoes, cored, seeded and finely chopped
1/4 cup finely chopped cilantro
1/2 cup all-purpose flour
2 cups chicken stock
1 cup whole milk
2 cups heavy cream
1 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon dried oregano
2 poblano chiles, roasted, peeled, seeded and finely diced
3 cups shredded white cheddar cheese
1/2 cup shredded sharp yellow cheddar cheese, for garnish
3 green onions, white and green parts, thinly sliced, for garnish
Directions
Heat a heavy soup pot over medium heat and add the olive oil and butter. When the butter is melted, add the onion and saute until soft, about 3 minutes. Then add the garlic, tomatoes and cilantro, and continue to cook for another 2 minutes. Add the flour and cook for 2 minutes, stirring constantly.
Whisk in the chicken stock, milk and cream. and bring the soup to a brisk simmer. Season with the salt, white pepper, and oregano. Turn the heat to a low simmer and continue to cook the soup, stirring frequently, until it is thick and creamy, about 15 minutes.
Fold the poblanos into the soup and cook for 5 minutes. Add the white cheddar and stir until the cheese is incorporated and the soup is smooth, about 2 minutes. Once the cheese has been added, keep the heat at a low simmer (too high a heat will break the cheese, causing an oily soup). Ladle the soup into warm bowls and garnish with the yellow cheddar and green onions.
