Ingredients:

• 3 Large Poblano Chiles (6 ounces each)
• Olive oil for rubbing
• 3 cups of half and half
• ½ pound tomatilos, husked
• One 5 ounce bunch of cilantro, leaves and stems coarsely chopped
• ¾ cup freshly grated Pecorino Romano cheese
• Salt and freshly ground pepper

Instructions:

1. Preheat the boiler.  Rub the Poblano chilies lightly with olive oil.  Broil the poblanos for about five minutes as close to the heat source as possible, turning the chilies once, until they are charred all over.  Transfer the poblanos to a medium bowl, cover them with plastic wrap and let stand for five minutes.  Rub the skin off the chilies with a paper towel and discard the stems and seeds.
2. In a medium sauce pan, combine the half and half with the husked tomatilos and the roasted chilies.  Simmer over moderate heat until the tomatilos are just tender, about 10 minutes.  Using a slotted spoon, transfer the tomatilos and chilies to a blender.  Add the chopped cilantro and ½ of the half and half and puree until the mixture is smooth and creamy.
3. Stir the puree into the saucepan, then stir the Pecorino Romano cheese and season with salt and pepper.  Simmer the soup until the Pecorino Romano cheese is melted, about three minutes.  Ladle the green chile soup into bowls and serve right away.