Creamy Cilantro Soup (Sopa de Cilantro)

• 2 cups whole milk
• 2 bay leaves
• 2 tablespoons unsalted butter
• 1 tablespoon avocado oil
• 1 medium white onion (small dice, about 1 cup)
• 1 small garlic clove (minced)
• 3 tablespoons all-purpose flour
• 4 cups low-sodium chicken broth
• 3 firmly packed cups fresh cilantro leaves and tender stems (about 2 medium bunches, thoroughly washed and dried)
• ½ cup Mexican crema or full-fat sour cream (room temperature)
• 1 teaspoon fine sea salt (to taste)
• ¼ teaspoon black pepper (coarse, freshly ground)

Garnish

• 1½ cups fried corn tortilla strips
• ¾ cup queso fresco (crumbled)
• cilantro leaves
• lime wedges (optional)

Instructions

1. Prepare the Cilantro: Rinse the cilantro thoroughly and dry it in a salad spinner or between clean kitchen towels. Remove only the thick, woody lower stems. Tender upper stems can remain.3 firmly packed cups cilantro
2. Infuse the Milk: Add the whole milk and bay leaves to a medium saucepan. Heat over medium-low heat until the milk is steaming and small bubbles begin forming around the edge. Do not let it boil. Remove from the heat, cover, and let steep for 10 minutes. Remove and discard the bay leaves.2 cups whole milk, 2 bay leaves
3. Sauté the Onion: Melt the butter with the avocado oil in a Dutch oven or heavy saucepan over medium-low heat. Add the white onion and cook for 6–8 minutes, stirring occasionally, until completely soft and translucent without developing brown color.2 tbsp butter, 1 tbsp avocado oil, 1 medium white onion
4. Add the Garlic: Add the minced garlic and cook for 30 seconds, stirring constantly, just until fragrant.1 small garlic clove
5. Build the Roux: Sprinkle the flour evenly over the onion mixture. Cook for 2 minutes, stirring constantly, until the flour is completely incorporated and no dry patches remain. Keep the heat moderate so the roux stays pale.3 tbsp all-purpose flour
6. Add the Milk: Gradually pour the warm infused milk into the roux while whisking constantly. Begin with a small amount and whisk until smooth before adding the rest.infused milk
7. Add the Broth: Slowly whisk in the chicken broth. Increase the heat to medium and bring the soup to a gentle simmer.4 cups chicken broth
8. Cook the Soup Base: Reduce the heat to medium-low and simmer uncovered for 8–10 minutes, stirring frequently, until the onion is completely tender, the raw flour taste is gone, and the soup lightly coats the back of a spoon. Do not allow it to boil aggressively.soup base
9. Add the Cilantro: Remove the pot from the heat. Add the cilantro and stir until it is submerged in the hot soup. Let it stand for 1 minute, just until the leaves wilt.prepared cilantro
10. Blend the Soup: Purée the soup with an immersion blender until velvety, or transfer it carefully to a countertop blender in batches. Blend until smooth while leaving very fine green flecks throughout.cilantro soup
11. Temper the Crema: Place the room-temperature Mexican crema or sour cream in a heatproof bowl. Whisk in 1 cup of the hot blended soup a little at a time until completely smooth.½ cup Mexican crema, 1 cup hot soup
12. Finish the Soup: Return the tempered crema mixture to the pot and stir until evenly incorporated. Warm over low heat for 2–3 minutes. Do not let the soup simmer or boil after the crema is added.tempered crema mixture
13. Season the Soup: Add the fine sea salt and black pepper. Taste and adjust with additional salt as needed. If the soup is thicker than desired, stir in additional chicken broth or whole milk a few tablespoons at a time.1 tsp fine sea salt, ¼ tsp black pepper, additional broth or milk as needed
14. Serve: Ladle the soup into warm bowls. Finish each serving with fried tortilla strips, crumbled queso fresco, and a few cilantro leaves. Serve with lime wedges at the table if desired.1½ cups tortilla strips, ¾ cup queso fresco, cilantro leaves, lime wedges