This was on the back page of the food section in the paper not long ago. I KNEW my girls would love it and I was right. It was very good and we will make it again for sure!
Austin American Statesman (Elaine's Table)
1 stick butter
1 cup chopped cilantro, divided (We used about 1/2 cup because that's all we had)
1 small onion, chopped
2 stalks celery, chopped (We used celery flakes)
1 TBSP cumin powder
1 TBSP chopped garlic
1/2 cup flour
7 cups chicken broth
2 cups heavy cream (We used milk and thickened the soup with flour and water)
8 oz. pepper jack cheese, grated
1 lime, juiced (We used zest, too)
Salt and pepper to taste
Melt butter in soup pot. Add 1/2 cup of the chopped cilantro, the onion, celery, cumin and garlic.
Cook, stirring often, until the vegetables are tender. Stir in the flour and cook over medium heat until mixture is golden brown, stirring occasionally.
Add chicken broth slowly, stirring rapidly until blended. Bring mixture to a boil. Reduce heat and simmer 20 minutes. Stir in the cream and cook 5 minutes more. Strain mixture and discard the vegetables (We just pureed with a hand blender) Add gated cheese, lime juice and zest, and remaining cilantro. Season to taste with salt and pepper.