Roasted Poblano-Asiago Cheese Soup - cooking recipe

Ingredients

5 tablespoons all-purpose flour
4 tablespoons butter, at room temperature
2 whole poblano chiles, roasted peeled seeded chopped (make absolutely sure all seeds are removed)
1 whole onion, chopped
3/4 lb tomatillo, husked, rinsed, chopped
3 garlic cloves, chopped
1 1/2 cups chicken stock
1/2 cup heavy cream
2 cups milk
1 cup spinach, cleaned
10 ounces asiago cheese, grated (10 ounces recommended but I'd start with about 6-8 ounces)
1/2 bunch cilantro, chopped
salt, to taste
fresh ground pepper, to taste

Preparation

In a mixing bowl, mix the flour and butter with a fork until the flour is totally incorporated.
(Note: Before you begin Step #2, you may consider sauteing the problanos, onions, tomatillos and garlic in a little oil or butter prior.) Place the poblanos, onion, tomatillos, garlic, chicken stock, cream and milk in a pan and bring to a boil. Whisk in the flour and butter mixture and continue to whisk until lumps of flour disappear. Cook over medium heat until the mixture thickens. While stirring, add spinach, Asiago cheese and cilantro and continue to cook for 30 seconds. Transfer to a blender in batches and blend until completely smooth.
Season with salt and pepper and keep warm. Ladle the soup into warm bowls and garnish with tortilla strips and Pico de Gallo, if desired, or sprinkle with additional chopped cilantro.