Serves 6 to 8
1 pound zucchini, chopped into 1/2-inch chunks
6 cups chicken broth
1 cup (tightly packed) cilantro
1/4 cup salted butter
1/2 white onion, minced
1 clove garlic
2 Tablespoons cornstarch
Corn oil for frying
4 corn tortillas
1/2 cup heavy cream
1 poblano chile, roasted, peeled, and diced
Salt and freshly ground black pepper to taste
1/2 pound queso blanco or any white Mexican cheese
Simmer the zucchini for 20 minutes in lightly salted water and drain.
Purée the zucchini and chicken broth in a blender.
Add the cilantro and purée again.
In a large saucepan, sauté the onion and garlic in the butter until translucent.
Add the mixture from the blender.
Mix the cornstarch with a little cold water into a thin paste and add to the soup.
Simmer for 15 minutes, stirring often.
Meanwhile, cut the tortillas into thin strips and deep fry, using a thermometer, in corn oil at 350ºF until golden brown.
Salt as soon as you take out of the oil and drain on paper towels.
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 blanco on top.