Crazy-good cilantro soup
217
PREP TIME
30 min
TOTAL TIME
40 min
Makes
6 Servings
Ingredients
- 2 bunches cilantro , stems trimmed about 2 inches and washed well
- 2 cups low-sodium chicken broth
- 2 tsp olive oil
- 1 cup slivered blanched almonds
- 2 tbsp unsalted butter
- 2-Jan small onion , about 1/3 cup
- 1 small leek , white part only, chopped, about 1 cup
- 1 garlic clove
- 2 tbsp all-purpose flour
- 1/4 cup dry white wine
- 1 1/2 cups 3.25% milk
- 1/2 tsp salt
- Mexican crema , optional
Instructions
- Bring a medium pot filled halfway with water to a boil. Add cilantro and cook for 1 min. Drain and rinse under cold running water until cool. Squeeze out water, then transfer to a blender.
- Add broth to cilantro. Whirl until puréed, about 1 min. Set a sieve over a deep bowl and pour puréed liquid through sieve. Use a ladle to press all liquid through sieve. Discard solids. Rinse out blender.
- Heat same pot over medium. Add oil, then almonds. Stir constantly until toasted, about 2 min. Transfer to a plate.
- Melt butter in pot. Add onion, leek and garlic. Cook until onion and leek start to soften, about 3 min. Stir in flour and cook 1 min. Add wine, stirring constantly until absorbed, about 1 min. Gradually whisk in milk until mixture thickens, about 2 min. Pour milk mixture into blender along with almonds and salt. Whirl at least 3 min until finely puréed. Return both almond-milk and cilantro mixtures to pot. Stir until warm. Ladle into bowls and top with dollops of Mexican Crema.
Nutrition (per serving)
- Calories
- 223,
- Protein
- 8 g,
- Carbohydrates
- 11 g,
- Fat
- 17 g,
- Fibre
- 2 g,
- Sodium
- 437 mg.
