Cilantro Soup (Sopa De Cilantro)
Creamy Cilantro Soup is a delightful and vibrant dish that brings together the freshness of cilantro with a rich and creamy base. This soup is velvety smooth, with a subtle hint of onion and bay leaves, giving it a depth of flavor that is comforting and satisfying. Topped with tangy crème fraîche and crunchy crumbled totopos, this soup is a perfect balance of textures and flavors that is sure to be a hit at any meal.
— Constant Cookbook
Ingredients
- 2 cups milk
- 2 bay leaves
- 2 Tbs. unsalted butter
- 1 tsp. safflower or canola oil
- 1/3 white onion, coarsely chopped
- 3 Tbs. all-purpose flour
- 2 bunches fresh cilantro, main stems removed
- 4 cups chicken broth
- 1/4 tsp. freshly ground white pepper
- Sea salt, to taste
- 1/2 cup
- or crème fraîche
- 1 cup
- (see related recipe at left)
- 1/4 lb.
- crumbled
Instructions
- In a saucepan over medium heat, combine the milk and bay leaves and bring slowly to a gentle boil. Remove from the heat and let cool slightly.
- In a heavy fry pan over medium heat, melt the butter with the oil. Add the onion and sauté until translucent, about 3 minutes. Add the flour and cook, stirring often, until quite thick, 3 to 5 minutes.
- 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, pour 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 broth, white pepper and salt and cook, stirring occasionally, for 10 minutes. Stir in the <i>creme</i> and simmer until just heated through.
- Ladle the soup into warmed bowls and sprinkle the <i>totopos</i> and cheese on top. Serve immediately. Serves 6.
Yield
Serves 6.
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