This recipe is very versatile as it can be prepared as a creamy soup, a tasty pasta sauce and even as a chilled entree. It all depends on how thick you want to prepare it.
Begin by sautéing the onion with the butter, add the corn starch. If you want a more textured creamy soup, you can cut the onion in fine slices. Keep apart after it becomes translucent. Put in a processor the first 4 ingredients and process until very homogeneous, then add this mixture to the pot with the onion, add the milk and a dash of ground pepper and bring it to boil and cook for 15 minutes. Add the grated cheese, stirring until smooth over a low flame. A handheld blender is quite helpful here. If you want a lighter soup, or if you want to serve it chilled, you may add another cup of milk. If you want it as a pasta sauce, you may add 1/2 tbsp. of corn starch dissolved in a bit of cold milk, and cook it a bit more. Adjust the salt to your taste.
Serve this creamy soup garnished with a bit of paprika and ground cilantro leaves over the top. I would recommend an Argentinean or Chilean Torrontes or any other kind of very fruity white wine for this creamy dish.
Submitted by: Luis De Santis T. - Venezuela
