This recipe is a classic from Hacienda San Ildefonso Teya, in the Yucatan. It is reprinted here with the permission of Dante publishers from "Cocina Yucateca de la Hacienda Teya" (2015).
Makes 8 servings
2 garlic cloves
1 white onion
100 grams sweet peppers, such as pimiento
1 leek
3 stalks celery
2 carrots
100 g butter
50 g flour
2 liters of milk
3 dried bay leaves
3 bunches of fresh cilantro
2 T. chicken consomme powder
Chop the garlic, onion, sweet pepper, leek, celery and carrot. Saute the vegetables in the butter until they are tender in a saucepan large enough to hold the rest of the ingredients. Carefully stir in the flour, but do not let it brown. Then add one liter of the milk and the bay leaves.
Place the cilantro and the second liter of milk in a blender and liquefy. Add that to the vegetable mixture, along with the chicken consomme powder. Gently simmer for five minutes. Pour the soup through a sieve to remove the bay leaves and any other remaining solids. Serve topped with croutons.