Cilantro Soup

By jjadin

Haven't made.

Ingredients

• 2 cups milk
• 2 bay leaves
• 2 tbsp unsalted butter
• 1 tsp canola oil
• 1/3 white onion, coarsely chopped
• 3 tbsp all purpose flour
• 2 bunches fresh cilantro, stems removed
• 4 cups vegetable stock
• 1/4 tsp ground white pepper
• sea salt
• 1/2 cup crema
• 1 cup tortilla strips
• 1/4 lb queso fresco, crumbled

Details

Servings 6

Preparation

Step 1

In a saucepan, combine the milk and bay leaves and bring slowly to a gentle boil. Remove from heat and set aside to cool slightly.

In a heavy frying pan over medium heat, melt the butter with the oil. Add the onion and saute until translucent, about 3 minutes. Add the flour and cook, stirring often, for several minutes until quite thick.

Remove the bay leaves from the milk and discard. Gradually add the hot milk to the onion mixture, stirring constantly. Cook over medium heat, continuing to stir, until slightly thickened, about 5 minutes. Remove from the heat and let cool slightly.

Working in batches, pout the onion-milk mixture into a blender, add the cilantro, and process until smooth. Pour the puree into a large saucepan and place over medium heat. Gradually stir in the stock, pepper, and salt and cook, stirring occasionally, for 10 minutes. Stir in the crema and simmer only until heated through.

Serve sprinkled with tortilla strips and cheese.