Sarasota's Chilies Relleno Soup

Step 1: Pico de Gallo ... I make this first. It is easy and quick to make; and, is best if it rests a bit before serving.

Step 2: Roasting Peppers and Tomatillos ... Now, the easiest way to roast them, is to do them in the oven. Place on a sheet pan, lined with foil or parchment paper; drizzle with olive oil, toss - and, bake/roast in a 450 degree oven, until the skin has charred or blackened (approximately 15-20 minutes).

Step 3: Obviously, the jalapenos, and probably will be done first. Simply remove them; and, set the tomatillo to the side on a small plate; but, add the jalapenos to a bowl, and cover with plastic wrap. Once the poblanos are done (charred and blackened); transfer them to a bowl with the jalapenos; and, recover with the plastic wrap. This will allow the peppers to sweat and cool. Then, the skin will be easy to remove. This can also be done in a small brown paper bag (like a lunch bag). I use them all the time for this. Just add the peppers; and fold down the top to close up the bag. It works just as well as the bowl and plastic wrap; and, when done - just toss it out. Whatever is easiest for you. Make sure to let them rest a good 10-15 minutes. Note: You can roast the peppers and tomatillos on an outdoor grill; or, even on an indoor gas stove, directly on the burner.

Step 4: Once the peppers are cool, you can use a paper towel, or the back of the knife, to scrape off the charred skin. Don't worry if you don't get it all off - it is all flavor. And, DO NOT rinse under water. I do like to remove the seeds and ribs from the poblanos. It is NOT necessary for the jalapenos; and the tomatillo - simply chop. The charred skin on the tomatillos is good. Chop the jalapenos; and 3 of the poblanos. Small dice the other 2 poblanos, and set to the side.

Step 5: Base Vegetables ... Melt the butter and olive oil in a large soup pot over medium heat; add the onions, leeks, garlic, celery, a pinch of salt and pepper; and, saute until slightly tender - stirring often (about 3-4 minutes). You want them to sweat - not brown.

Step 6: Broth ... Add the flour to the vegetables; and, cook for 2 minutes on medium heat, just to get rid of the 'raw' flour taste. Then, add the beer, and slowly mix until everything begins to thicken - just a couple of minutes. Next, add the broth, cream, green chilies, cumin, oregano, 3 of the chopped poblanos, tomatillos, and the jalapenos; and, any additional salt and pepper if necessary - stir until combined. Remember, you will be adding cheese ... so go easy on the salt - you can always reseason. Cook 15-20 minutes on medium to medium low heat. DO NOT let it come to a boil.

Step 7: Finish ... Off the stove, add 3 oz of the queso fresco; then, puree using an immersion blender. You can also do this in a classic blender. Just don't put too much in the blender at a time. Blending a hot liquid expands; so, go easy; and, only pulse a couple of times. Whether you use the immersion blender or classic blender - blend just until you get 'slightly' smooth soup; but, you still want a little texture.

Step 8: After that is done, add the remaining 2 diced poblanos, the remaining 3 oz of cheese; bring to medium heat - then, finish with the cilantro and lime.

Step 9: Serve and ENJOY! ... Right before serving, I like to lightly grill the tortillas. You can do them on an outdoor grill, grill pan; or a simple dry saute pan. They only take a minute per side. You can even do them right on a gas burner too. Then, roll up the tortillas - flour tortillas roll better than corn; and, I prefer them - but, you can either one. Ladle in your favorite bowl, top with the pico de gallo, sour cream; and, a couple of soft rolled tortillas.

Step 10: Since this is a meatless dish ... I love some to serve some spicy grilled shrimp or Mexican chicken wings on the side; along with a fresh fruit salad.