Pick up some bolillos at a panadería or Mexican market, make a salad with baby greens and avocado, and you have a lovely, light supper. A crisp, cold Sauvignon Blanc would make it even better.
SOPA DE CILANTRO Y PAPA
1 poblano chile (about 8 ounces), roasted, peeled and seeded
1 russet potato (about 8 ounces), peeled, boiled and quartered
2 tablespoons butter
1/2 small onion, chopped
1 large clove garlic, finely chopped
1 1/2 tablespoons flour
3 cups chicken broth
1 cup milk
1 cup cilantro leaves
1 teaspoon chicken seasoned stock base
Cilantro leaves for garnish
Prepare the chile and potato before starting the soup.
Heat the butter in a large saucepan. Add the onion and garlic and cook slowly until tender. Stir in the flour and cook, stirring constantly, 1 minute.
Gradually stir some of the broth into the flour mixture until smooth. Then add the chile, cut into strips; the potato, the remaining broth, the milk, cilantro leaves and chicken base.
Bring to a boil, reduce the heat and simmer, uncovered, 15 minutes. Taste and add salt as needed. Puree with a hand blender, or cool and puree in a blender container.
Reheat the soup and serve in warmed bowls, garnishing each serving with a cilantro leaf.
Makes 5 cups soup, or 4 to 5 servings.