Cream of Cilantro Soup

by Janell on March 16, 2009

Need a green recipe for tomorrow? Try out this recipe. This is one of the few Mexican things I can make. I am not a big fan of cilantro but the flavor is not over powering. It is nice and creamy. I am not sure how available cilantro is in the states but if you can get it this is definitely worth trying. My 4 year old son loves it, maybe because it is green, but he still eats it!
Here’s the recipe:

Cream of Cilantro Soup
1 lg. bunch cilantro, leaves only* (about 4 cups leaves, loosely packed)
2 qts. chicken stock
4 T. butter
1 c. finely chopped onion
4 cloves garlic, finely chopped
6 T. flour
Salt to taste
1 c. heavy cream or Mexican crema (do not use sour cream)

Place cilantro leaves in a blender with 1 cup of the chicken stock and blend to form a puree. Set aside.

Melt the butter in a large saucepan, add the onion and garlic, and sauté until soft but not brown. Add the flour and stir to make a roux. Gradually add the remaining broth, stirring with a whisk after each addition.

Add the cilantro puree, stirring to blend thoroughly. Cover and simmer 20 to 30 minutes. You are mostly cooking it to soften the onions.

Stir in the cream, place in serving bowls.

* I just cut the stems off the cilantro I don’t pull off every leaf.

Let me know what you think!

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