Sopa de Cilantro (Cilantro Soup)

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Sopa de Cilantro (Cilantro Soup)

 

2 cups milk

2 bay leaves

1/2 Spanish onion, diced

8 serrano chili's, chopped

1 tablespoon vegetable oil

1/4 teaspoon coriander, ground

a pinch of cumin, ground

2 tablespoons butter or marg.

3 tablespoons flour

4 cups vegetable stock

2 bunches cilantro, fresh, with stems removed

salt to taste

3 flour tortillas, cut in strips

1/4 pound queso fresco cheese

 

In a saucepan, combine the milk and bay leaves. Slowly

bring the mixture to a gentle boil over medium heat.

Remove the mixture from heat and set it aside. Remove

the bay leaves.

In a separate saucepan, saute the onions and serranos

in vegetable oil over medium heat until lightly

browned. Add the coriander and cumin, then add butter.

When melted, whisk the flour, and stir often until

thick (approximately 4 to 5 minutes). Slowly whisk in

the milk, add the stock and whisk continuously over

medium heat for approximately 5 minutes. Add the

cilantro. Puree the mixture, add salt to taste.

Garnish the soup with fried flour tortilla strips and

crumbled queso fresco cheese, and serve immediately.

Serves 6.

 

 

 

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