With cilantro at my fingertips, you can not pass up making this soup. This Cream of Cilantro Soup was a recipe that I had included in the cooking class that I had for my Artisan and Architecture group when we were in San Miguel de Allende. Even if you are not a fan of cilantro, this soup almost has a watercress taste to it. It is very light and a nice addition to most menus.
Cream of Cilantro Soup
A refreshing and light soup that will please everyone’s palate.
Omit the queso fresco and the tortilla chips
and serve as shots of soup as a hors d’oeuvre.
Makes 5 cups ~ Serves 6
2 cups milk
2 bay leaves
2 ½ tablespoons butter
1/3 cup onion, chopped
3 tablespoons flour
2 cups fresh cilantro (about 2 large bunches), main stems removed
4 cups chicken broth
½ teaspoon salt, or to taste
½ cup cream
1 cup totopos (fried corn tortilla strips)
½ cup queso fresco, crumbled
In a small pan, heat the milk and bay leaves to a gentle boil. Remove from heat and cool slightly.
In a large frying pan, melt the butter and saute the onions until soft. Add the flour and cook, stiring constantly until thick. Remove the bay leaf from the milk. Slowly whisk the milk into the onion mixture over medium heat until slightly thickened. Remove from heat and let cool slightly.
Pour the onion/milk mixture into the blender, add the cilantro and blend until smooth. Depending on the size of your blender, you may have to have do this in two batches. Pour into a medium saucepan, add the chicken stock and salt and heat for ten minutes over medium heat. Stir in the cream and pour into bowls. Sprinkle with the totopos and the queso fresco.