CREAM OF CILANTRO SOUP WITH TORTILLA CROUTONS

1 zucchini, chopped into 1/2-inch chunks
6 cups chicken broth
1/2 cup white onion minced
1 garlic clove, minced
cilantro, chopped (tightly packed)
1/2 cup salted butter
2 tsp cornstarch
4 corn tortillas
1 tsp salt
1/2 cup heavy cream
1 poblano chile, roasted, peeled and diced
1/2 lb Queso Oxacca, grated (a Mexican melting cheese like mozzarella)

Simmer the zucchini for 20 minutes in lightly salted water; drain.

Puree the zucchini and chicken broth in a blender, then add cilantro and Purée again.

In a large saucepan, saute the onion and garlic in the butter until transparent.

Add the mixture from the blender.

Make a thin paste by mixing the cornstarch and a little cold water. Add to the soup, then simmer for 15 minutes, stirring often.

Meanwhile, cut the tortillas into thin strips and deep-fry in 350F canola oil until golden brown. Salt them as soon as you remove them from the oil and drain on a paper towel.

Stir the cream and poblano into the soup; reduce heat and let blend for 5 more minutes.

Season and serve in big soup bowls with fried Tortilla strips and a little Queso Oxacca on top.