Ingredients:
1.25 l of whole milk.
40 g white wheat flour.
40 g of butter.
1 medium bunch of cilantro.
250 ml of water.
2 cubes chicken Knor Switzerland.
4 tablespoons full cream.
150 g of fresh cheese cut into cubes about 1 cm.
1 avocado, cut into strips, peeled.
Preparation:
1. In a Teflon pan with a lid, melt butter over low heat.
2. Add the sifted flour, ie passed through a fine mesh strainer, stir until it becomes a kind of dough and cook for 1 minute over medium heat.
3. Stir in milk and stir with a balloon (egg beater) until a uniform white cream, remove from heat and reserve.
4. Blend the cilantro bunch of water and 2 cubes Knor Switzerland.
5. Stir the mixture to pot with milk, cook for 5 minutes over medium heat. Stir constantly so no water to boil.
6. At boil, add the tablespoon of cream and stir in the world. Cook for 1 minute.
7. Remove from heat and strain the entire contents of the pot to remove any remaining lumps of flour and cilantro.
8. Serve in individual bowls, add a little fist each dish cheese, avocado and some chopped cilantro for garnish.
Join the cream with fresh bread.
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