Cream of Cilantro Soup
WHAT YOU NEED
- ½ cup Cacique® Crema Mexicana
- ½ package (5oz) Ranchero Queso Fresco, crumbled
- 1 cup milk, room temperature
- 1 cup evaporated milk
- 1/3 onion, chopped
- 2 Tbsp. butter
- 3 Tbsp. flour
- 2 bunches cilantro
- 4 cups chicken broth
- ¼ tsp. black pepper
- Salt to taste

HOW TO MAKE IT
- In a large skillet, melt butter. Add onion and sauté until translucent. Add flour until mixture thickens. Stir often for several minutes.
- Add milk and evaporated milk to sautéed onions and stir. Cook over medium heat for 5 minutes until mixture slightly thickens. Remove from heat and let cool.
- Blend the onion and milk mixture in a blender. Add cilantro and blend until smooth. Pour cilantro mixture into a large saucepan and cook over medium heat. Stir in chicken broth, salt and pepper. Simmer for 10 minutes. Stir in Crema Mexicana until heated through. To serve, garnish with cheese.