Method:

1. Cook the zucchini in a covered saucepan with a little salted water for 20 minutes or until crisp-tender. Drain.

2. While the zucchini are cooking, heat (1 cm) oil in a small skillet. When hot, add the tortilla pieces a few at a time and fry, turning at least once, for about 3 minutes or until golden brown.  Remove from the oil with slotted spatula and drain on absorbent paper. If using fresh tortillas, dry first in a preheated 250 f oven for an hour.

3. ln a blender, puree the zucchini in the chicken stock. When perfectly blended, add the cdantro and blend until smooth or leave coarse, as you prefer.

4. Melt the butter in large saucepan, add the onion and sauté until transparent.  Add the pureed mixture, the cornstarch stirred into a little cold water, the whole chiles and salt if needed. Simmer, covered, over low heat for 10 minutes.

5. Stir the cream in the soup if you wish and heat a few minutes more until very hot. In separate small dishes, serve the fried tortillas, cheese and chopped chiles Serrano. To be added to the soup as desired.

Serves: 10