Cilantro Soup


  • Prep Time30 mins
  • Total Time40 mins
  • Makes6 Servings
Cilantro Soup
Chatelaine Triple Tested

Top this crazy-delicious soup with a dollop or two of Mexican crema, and you're good to go.


  • 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


  • 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 8g, Carbohydrates 11g, Fat 17g, Fibre 2g, Sodium 437mg.

Mexican crema:

Click here for full Mexican cream recipe.