Cilantro Soup

Name: Cilantro Soup
Ingredients: 1 French bread, cut in 1 inch slices; 12 cup olive oil; 1 large bunch fresh cilantro, well washed; 5 green tomatillos, husks removed and washed; 2 green anahaim chilies (or use canned green chiles); 12 small onion; 2 garlic cloves; 2 cups chicken broth; 1 teaspoon salt (to taste); 1 (13 ounce) can evaporated milk; 12 cup monterey jack cheese, shredded

11 ingredients

9 steps

Ingredients

1 French bread, cut in 1 inch slices
12 cup olive oil
1 large bunch fresh cilantro, well washed
5 green tomatillos, husks removed and washed
2 green anahaim chilies (or use canned green chiles)
12 small onion
2 garlic cloves
2 cups chicken broth
1 teaspoon salt (to taste)
1 (13 ounce) can evaporated milk
12 cup monterey jack cheese, shredded

Directions

1

In a skillet with hot oil, fry bread slices until golden brown and set aside.
2

In the blender place cilantro, tomatillos, green chiles, onion
3

and garlic cloves adding one cup of chicken broth and blend to make a puree.
4

Fry this mixture in the same skillet where the bread was fried.
5

Add chicken broth and simmer until reduced and thickens a little.
6

Add evaporated milk.
7

Let it simmer for about 10 minutes and rectify the salt.
8

(If it looks too thick, add some more chicken broth).
9

Serve warm with bread slices and shredded white cheese on top.