Sopa De Cilantro (Cilantro Soup)
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Cilantro is not native to Mexico but is now considered one of the country's quintessential flavors. Fresh cilantro is sold in "bunches" and can be found year-round in the produce section of you favorite supermarket. Select a bunch with leaves that have an even green color and no sign of wilting. When available at your Farmer's Market, buy cilantro that is still attached to its roots; place the roots in a container of water, cover the greens with plastic and refrigerate for up to 1 week. If purchased without the roots, cover cilantro with a damp cloth or paper towel, refrigerate in a perforated plastic bag and use within 5 to 6 days. Cilantro will lose its flavor quickly and can develop a harsh, unpleasant taste, so use it as quickly as possible after purchase.
INGREDIENTS
1 pound small zucchini, cut into chunks
Corn or safflower oil for frying
4 day-old corn tortillas, cut into small squares
6 cups chicken stock
1 cup tightly packed cilantro
1/4 cup butter
1/2 white onion, minced
2 tablespoons cornstarch, corn flour
2 chiles serranos or chiles jalapenos
Sea salt
1/2 cup thick cream or crema (creme fraiche), optional
8-ounces queso panela, or fresh mozzarella, cubed
Chiles serranos or chiles jalapenos, choppedCook the zucchini in a covered saucepan with a little salted water for 20 minutes, or until crisp-tender. Drain.
While the zucchini are cooking, heat 1/2-inch oil in a small skillet. When hot, add the tortilla pieces a few at a time and fry, turning at least once, for about 3 minutes or until golden brown.
Remove from the oil with a slotted spatula and drain on paper towels. (If using fresh tortillas, dry first in a preheated 250 degree oven for 1 hour).
In a blender, purée the zucchini in the chicken stock. When perfectly blended, add the cilantro and blend until smooth or leave coarse, as you prefer.
Melt the butter in a large saucepan, add the onion and sauté until transparent. Add the puréed mixture, the cornstarch stirred in a little cold water, the whole chilies and salt, if needed. Simmer, covered, over low heat for 10 minutes.
Stir the cream in the soup if you wish and heat for a few minutes more or until very hot.
Serve the fried cheese and chopped chilies in separate dishes on the side, to be added to the soup as desired.
Makes 6 servings